Turbot and Scallops in a Wine and Cream Sauce - WDC
Indulge your guests with Dad's Turbot & Scallops in a Wine & Cream Sauce, a meal that transports diners to a fancy restaurant. Perfect for 2, ready in 1 hour. #WhatDadCooked
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Cooking tools:
- Saucepan
- Stockpot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Thick-bottomed pan with lid
- Blender
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Spoon
- Whisk
- Tongs
- Spatula
Ingredients
- 400g – 500g skinned filleted fish – turbot, brill, Dover sole. Retain the bones from the fish.
- 4 large scallops with roe, sliced in half
- 1 carrot
- The top green part of one leek
- 1 onion
- 2 bay leaves
- 1 medium carrot
- White part of the leek from above
- 200g button mushrooms
- 125ml white wine
- 100ml double cream
- Chives or parsley to garnish
- Butter
- Lemon
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