Steamed Turbot Stuffed with Mango
1 large stalk lemon grass
2 large shallots
1 cup dry white wine
10 ozs Turbot
1 large ripe but firm mango
A couple of sprigs of cilantro to yield 1 Tbs chopped
A few shakes of salt
Remove tough outer leaves from lemon grass, and slice off tender part of
lemon grass into one-eighth-inch thick rounds. Chop shallots.
Combine lemon grass, shallots and wine in the bottom of the pot in which
the turbot will be steamed.
Wash turbot and cut it into four equal portions. Carefully make a pocket
in each portion, slicing the fish horizontally.
Skin the mango and cut four thin slices that will fit into each turbot
pocket. Arrange the stuffed slices in a steamer.
Thinly slice the remaining mango; wash, dry and chop the cilantro.
Bring the wine mixture to a boil in the steamer. Cover and steam the fish
for three to four minutes, until it is cooked.
When fish is cooked, remove, and spoon the wine mixture into a food
processor. Process to a rough puree. Arrange the fish on two dinner plates.
Sprinkle with a little salt and a few spoons of the pureed cooking liquid;
decorate with mango slices, and sprinkle with cilantro. Serve with mashed
potatoes (see below for recipe).
Wasabi Mashed Potatoes
1 pound tiny new potatoes
½ cup of 2 percent milk
3 - 4 tsps wasabi powder
1/8 tsp salt
Freshly ground black pepper to taste
Scrub but do not peel the potatoes, and boil in enough water to cover them,
until they are tender, 15 to 20 minutes, depending on size.
When potatoes are cooked, drain and quarter, and put through potato masher.
Add enough milk to achieve the desired consistency, along with wasabi powder,
salt and pepper, and serve with the turbot.
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