Recipe: Meagre Fillet in Turmeric Cream

Name: Dos de maigre en crème de curcuma
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4 portions
Ingredients: 4 filets de maigre de petits bateaux de 200 g taillés en 2200 g de pâtes langues d'oiseaux1 dl de vin blanc charentais1 échalote ciselée10 cl de crème 30%dans une boule a thé thym lauriersel fin et gros sel marin1 cuiller a soupe de curcuma (Madagascar)dés de poivrons confits et thym citronhuile d'olives

By chef patrick ★ ★ ★ ★ ★ 4/5 (11 reviews) Fishes

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Servings 4 serv.

Ingredients for 4 servings

4 fillets of meagre from small boats of 200 g cut in 2
200 g of bird tongue pasta
1 dl of Charentais white wine
1 shallot chopped
10 cl of 30% cream
in a tea ball thyme bay leaf
fine salt and coarse sea salt
1 tablespoon of turmeric (Madagascar)
diced candied peppers and lemon thyme
olive oil

Step-by-step directions

1- In a liter of water add your tea ball then at boiling point pour your pasta for 15 minutes of cooking then turn off the heat and cover.

2- In a sauté pan pour the white wine, shallot, cream salt and pepper then at boiling point add your fish fillets cook 5 minutes then stop cooking and cover for 5 minutes minimum.

3- Drain your pasta then add olive oil salt pepper and a few diced candied peppers and lemon thyme then keep warm.

4- Remove your fish fillets place them in a dish then reduce the cooking until it is like a cream then add your tablespoon of turmeric test the seasoning.
Plating.
In beautiful plates, the 2 fillets on each side, the small pasta in the center and then coat your fish with the hot sauce.

Oiseaux Maigre