Filet of Turbot with Mustard-Caper Sauce

For the turbot fillet with mustard-caper sauce, first prepare the ingredients for the sauce, which can be cooked while the fish is cooking.

Peel the shallot and cut into fine cubes. Mix the sour cream and mustard together. Mix chicken soup a.d. glass with lemon juice, or as a grained bouillon with water and lemon juice. For this then take warmed water, so that the soup can rise.

Put butter in a saucepan and set aside. If the capers are too salty, water them a little, otherwise the sauce will be too salty. Wash the fillet of turbot, pat dry and cut into portions.

If necessary, remove any bones and sprinkle with lemon juice. Melt butter in a pan and gently fry the fillets, turning only 1 time. The turbot has firm flesh, so cook at medium temperature for 6 – 7 minutes on each side.

While the fish is cooking, heat the butter for the sauce, sauté the shallot cubes and pour in the soup. As soon as it is hot, stir the sour cream into the sauce, season with ground pepper, bring to the boil briefly and remove from the heat.

Add the drained capers and leave to infuse with the lid closed.

Related Recipes:

Roasted Turbot on Orange-Chili Roll Barley with Curry FoamGrate the zest from the lime. Sauté the turbot fillets in hot olive oil on both sides. Add kitchen herbs and... House Pickled Salmon with Mustard SauceFor home-pickled salmon with mustard sauce, remove bones and bones from the salmon sides and cut away the... Fried Tuna Tartar on Tomato and Olive Salad SauceRinse parsley and chives, dry and chop finely. Peel, core and dice tomatoes. Cut olives into fine slices... Thin Chocolate Leaves – *(*) Thin chocolate leaves filled with lemon mousse, with mango fan on fruit sauce (by Patissier Markus... Pork Tenderloin in BatterDry fillet with kitchen roll, season, fry in hot oil all around for 3 to 4 min., remove and cool slightly... Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot... Filet Boeuf StroganoffMix lemon zest with half of the sour whipped cream and a little salt and set aside to infuse a little. Cut the... Salmon Confit with Parsley OilMix the oils, finely chopped thyme, garlic, basil, coriander seeds and peppercorns to make a marinade. Divide... Monkfish with Candied Orange Peel and White Wine MousselineMonkfish: Carve the fish along the dorsal cartilage to prevent it from warping during frying. Season with salt... Avocados with Poached Egg and Caper SauceRemove the skin from the avocados, remove the seeds, cut lengthwise into slices. Put on a plate, season with...