Turbot In Velvety Microwaved
Recipe second for 4 people based on Rhombus with tomato - cooking method oven.
Preparation:
Preparation: Melt 30 g of butter in a saucepan, toast the flour and dilute it with the hot broth poured in slowly. Cook in the microwave at 3/4 power for 10 minutes. Boil the broccoli cut into florets until al dente, then sauté them with 2 teaspoons of olive oil and the garlic. Remove the soup from the oven. Put the fillets in the microwave, arrange them in a buttered baking dish, salt them, drizzle with the wine and cover them with transparent film. Cook them at 3/4 power for 2 minutes. Arrange them on serving plates. Sauce them with the cream mixed with the egg and complete with broccoli, tomato and parsley.
Ingredients:
Ingredients: 4 Turbot Fillets - 200 G Broccoletti - 100 G Diced Tomatoes - 40 G Butter - 1 Egg Yolk - 30 G White Flour - 50 Cl Fish Broth - Olive Oil - 1/2 Glass Dry White Wine - 1 Clove Garlic - Parsley - Salt - Pepper
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