close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
39 Appetizer Recipes and Party Pleasers eCookbook

Truly, any gathering is a great reason to make some easy appetizers, and this wonderful collection is sure to help you along your way!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Turbot Vol au vent

Ingredients
  • 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
Instructions

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.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo