Coquille Of Turbot Au Feta Recipe
Ingredients
| Butter | 1 Tablespoon | |
| 2 turbot filets, cut in 1 in (2.5 cm) pieces | ||
| Shallots | 2 , chopped | |
| Mushrooms | 1/2 Pound, sliced | |
| Tarragon | 1 Tablespoon, finely chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 3/4 Cup (16 tbs) | |
| Feta cheese | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Grease large frying pan with butter.
Add fish, shallots, mushrooms, tarragon and wine.
Cover with sheet of buttered waxed paper and bring to boiling point over medium heat.
As soon as liquid starts to boil, remove pan from heat and let stand 1 minute.
Remove fish from pan and set aside.
Replace pan on stove; cook 2 to 3 minutes at high heat.
Add tomato sauce, mix well and season; bring to boil.
Continue cooking 2 to 3 minutes over high heat.
Correct seasoning, replace fish in sauce and mix.
Spoon into scallop shells and top with cheese; broil in oven several minutes.
Add fish, shallots, mushrooms, tarragon and wine.
Cover with sheet of buttered waxed paper and bring to boiling point over medium heat.
As soon as liquid starts to boil, remove pan from heat and let stand 1 minute.
Remove fish from pan and set aside.
Replace pan on stove; cook 2 to 3 minutes at high heat.
Add tomato sauce, mix well and season; bring to boil.
Continue cooking 2 to 3 minutes over high heat.
Correct seasoning, replace fish in sauce and mix.
Spoon into scallop shells and top with cheese; broil in oven several minutes.
Chef
