Turbot Mousseline With Creamy Sweet Pepper Sauce
No matter what the season: spring, summer, winter or fall and no matter what the location: city, country, beach or cottage, there is a way to make perfect S’mores in as little as four easy steps.
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Cooking tools:
- Food processor
- Ramekin
- Saucepan
- Oven
- Baking dish
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Pastry brush
- Plate
Ingredients
- 300 g (10 oz) turbot fillets
- 60 ml (1/4 cup) vermouth or white wine
- 2 grey shallots, chopped finely
- 3 egg whites
- 125 ml (1/2 cup) 15% cream for cooking
- Salt and white pepper, to taste
- 50 ml (1/4 cup) dill, minced
- 1 jar, 250 ml sweet roasted peppers, puréed
- Sprigs of dill, as required
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