PLAICE FILLET POACHED WITH CITRONELLA

INGREDIENTS FOR TWO PEOPLE

  • 4 fillets of plaice, turbot, sole, and cod

MAKING THE BOUILLON

  • 2 sticks of citronella
  • 1 coffee spoon grated ginger
  • 1 coffee spoon powdered turmeric

MAKING THE SAUCE

  • 10 cl single cream
  • 80 grams salted butter
  • 1 coffee spoon powdered turmeric
  • ¼ grated combava or lime zest
  • 1 coffee spoon of lemon juice

ACCOMPANIMENT:

  • 300 grams of fingerling-type potatoes
  • 1 clove garlic
  • 1 spoon olive oil
  • 40 grams salted butter

PREPARING THE BOUILLON

Infuse the citronella, ginger, and powdered turmeric in simmering water for about 20 minutes.

PREPARING THE SAUCE

Melt the salted butter. Add the single cream. Mix with the powdered turmeric, grated combava, and lemon juice. Set the sauce aside.

PREPARING THE ACCOMPANIMENT

Cut a clove of garlic into small pieces. Set aside.

Clean the skin of the fingerling potatoes with a soft brush.

Preheat one teaspoon of olive oil and 40 grams of butter in a fry pan (preferably non-stick). Brown the small potatoes with their skin on at high heat for 5 minutes. Lower the temperature, and then add salt and pepper. Cover and cook for 20 minutes, stirring regularly. Continuing to cook the potatoes at low heat, add the finely chopped garlic. Mix well and often to keep the garlic from burning. Brown the potatoes and garlic for 5-6 minutes.

COOKING THE PLAICE FILLETS

Heat the bouillon. With a skimming ladle, poach the fillets in the very hot bouillon for 30 seconds.

RECOMMANDATION

If you want to speed up the cooking of the fingerling potatoes, cut them in 2 or 4.

SERVING

Put the 2 place fillets very hot on the first dish.  Coat them with the pre-heated butter sauce.  Put some of the garlic potatoes on the side.  Prepare the second dish the same way.