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Turbot Vol au vent


  • 1/2 pound (1/4 kg) turbot fillts, skinned and cut into small pieces
  • 1 tablespoon (15 ml) butter
  • 2 teaspoons (10 ml) fresh lemon juice
  • 1 to 2 tablespoons (15 to 30 ml) water
  • 6 fully baked 6 inch (15 cm) vol-au-vent cases
  • 1 1/4 cup (300 ml) hollandaise sauce
  • 1/2 teaspoon (2 ml) paprika

Place the turbot in a saucepan with 1 tablespoon (15 ml) of the butter, the lemon juice and 1 tablespoon of water. Cook over very low heat for about 15 minutes, or until the fish is cooked through. Warm the vol-au-vent cases in a preheated 250F (130C) oven. Remove any bones from the fish and corasely flake the flesh. Place the vol-au-vent cases on a warmed platter and fill them with the flaked fish. Flavour the hollandaise sauce with paprika and pour it over the fish.

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