turbot in coconut sauce

turbot in coconut sauce 

ingredients - info turbot fillets winter purslane butter salt & pepper parsley floury potatoes garlic pasta turmeric
Puree: boil peeled floury potatoes. Make a smooth puree with garlic paste, olive oil, cream and season with salt and pepper. Steam the fish fillets until done and put away warm. Make the sauce: reduce a can of coconut milk, a glass of white wine and an equal amount of fish stock with a dash of lime juice. Season with ginger powder, madras curry, pepper and salt. You can add a little turmeric for a more intense colour.
olive oil cream coconut milk lime juice white wine fish stock ginger powder madras curry
Fry the winter purslane in a pan with butter, coarse salt and mill pepper. On the dinner plate: a bed of purslane, a spoonful of purslane, a fish steak and the sauce on top. Finish with chopped parsley.
Winter purslane is a non-native plant and originates from North America. The plant is cultivated here. With a bit of luck, purslane will be on shop shelves from November to March. You can use it uncooked, in salad or as decoration. You can also fry it in a frying pan and then it reacts like spinach. It is possible to grow it yourself, but for that you have to go to another website.
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turbot

in coconut sauce

Directions
Puree: boil peeled floury potatoes. Make a smooth puree with garlic paste, olive oil, cream and season with salt and pepper. Steam the fish fillets until done and put away warm. Make the sauce: reduce a can of coconut milk, a glass of white wine and an equal amount of fish stock with a dash of lime juice. Season with ginger powder, madras curry, pepper and salt. You can add a little turmeric for a more intense colour.
Winter purslane is a non-native plant and originates from North America. The plant is cultivated here. With a bit of luck, purslane will be on shop shelves from November to March. You can use it uncooked, in salad or as decoration. You can also fry it in a frying pan and then it reacts like spinach. It is possible to grow it yourself, but for that you have to go to another website.
Fry the winter purslane in a pan with butter, coarse salt and mill pepper. On the dinner plate: a bed of purslane, a spoonful of purslane, a fish steak and the sauce on top. Finish with chopped parsley.
ingredients - info turbot fillets winter purslane butter salt & pepper parsley floury potatoes garlic pasta turmeric
Ingredients
olive oil cream coconut milk lime juice white wine fish stock ginger powder madras curry
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion