Bistro du Coin’s Mediterranean Fish Fillet with a Tarragon Cream Sauce

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Fish lovers, this is a treat for you! Bistro du Coin at Seasons Country Club are totally spoiling us and gifted us with the recipe for their absolutely delicious Mediterranean Fish Fillet recipe. The sauce is also to die for! And who eats a fish main course with a yummy side dish? They threw in a recipe for mashed sweet potato topped with caramelized pecan. Incredible! Try it at home as soon as humanly possible.

Ingredients:

200 gm loot fish fillet
2 gm salt
2 gm black pepper
50 gm cooking cream
½ tablespoon tarragon
5 gm Dijon mustard
10 gm corn oil
20 gm Italian lemon
1 tablespoon butter
1 tablespoon flour
120 ml cream

Preparation:

Clean the fish very well, pat dry and then marinate with salt, pepper and mustard for 30-60 minutes. Fry the fish for 5 minutes on each side. Sauté the butter until it foams, add flour, seasoning and mix until it you have a light roux. Add cream and mix well until the roux dissolves. Add tarragon before serving the sauce.

Sweet Potato with Caramelized Pecans

Ingredients:

200 gm potato
50 gm cream
25 gm butter
½ vanilla packet
5 gm ginger
1 egg
30 gm pecans
1 gm nutmeg

 Preparation:

Roast the sweet potato in the oven until fork tender, peel and mash very well until it cools down. Add cream, egg, vanilla, ginger, butter and then nutmeg. Mix the pecans with sugar and toast them in a pan on medium heat until it they are caramelized. Top the mashed sweet potato with caramelized pecan.

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