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Turbot with clam ravioli and Basil cream sauce

Cook time: 0 min.
Servings: 1

Ingredients for Turbot with clam ravioli and Basil cream sauce

Legs and head from the fish
Leaf celery
Yellow pepper
Oyster Mushrooms
1bundleFresh basil
1dlWheat flour
1dlWhipped cream
1.5tspLemon juice
1.5tspDijon mustard
1.5tspOlive oil
1500gFresh mussels
2tspCorn starch
2Turbot (à ca. 750 g piece) or sole rødtunger
2dlDry white wine
3dlFish stock
5White peppercorns

Instructions for Turbot with clam ravioli and Basil cream sauce

To prepare the Turbot with clam ravioli and Basil cream sauce recipe, please follow these instructions:

The fish is filleted.

Fund: fish bones and head FRY in butter. Water is added and brought to the boil. Lightly. Vegetables into smaller pieces, peppercorns and salt added. Spin together about 30 min. Pull 30 min and filtered through a cloth.

Clam ravioli: common mussels scrubbed and rinsed. Shells must be firmly closed. An open clam will be turned against the table, close it not, discard it. White wine in a saucepan and brought to the boil. The mussels granted, shall be laid over the lid. Steamed about 5 min. to the Mussels that do not open. opens up, discarded. Mussel soup is strained through a cloth and mix in the fish Fund. Fish cooked in for half the amount of the Fund. The mussels peeled out of the shells.

Raviolidej: the ingredients for the dough in a food processor and mix together. Be taken out on the table and kneaded. The dough is divided into 2 pieces. Each piece rolled very thin out, either on the pasta machine or a rolling pin. Covered with plastic wrap. When both dejstykker is unwound, the mussels on the half of the rolled dejplader with a distance of approx. 4 cm. The second dejplade be over, the air is pressed out around the mussels. Raviolini cut in 4 * 4 cm with a cake track or knife. Raviolini placed on a tea towel. Raviolini boil in 2 liters of water with added 2/3 tbsp. salt for about 5 min. Afdryppes in a sieve.

Basil cream sauce: Fish Fund brought to the boil. Finely chopped Basil turned into. udrørt in water with cornstarch smoothed over. Season with Dijon mustard, lemon juice, salt and pepper. The cream whipped into foam and reversed in. Fish fillets cut through to half and then to 1/4 squares. Reversed in the flour, salt and pepper. FRY in browned butter about 2 min. on each side. Serve with pork strips of yellow pepper, celery and oyster mushrooms.