Cold Poached Turbot With Creamy Tarragon Sauce - cooking recipe

Ingredients

16 ounces frozen turbot fillets, thawed, separated and cut into serving pieces
1 medium onion, sliced thin
1 celery rib, sliced (with leaves)
3 peppercorns
1/2 teaspoon salt
1 bay leaf
1/2 medium lemon, sliced
boiling water
1/4 cup sour cream (TARRAGON SAUCE recipe)
1/4 cup mayonnaise
1 tablespoon minced parsley
1 medium green onion, with top minced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon tarragon

Preparation

DO AHEAD: In large skillet arrange fish in single layer. Add onion, celery, peppercorns, salt, bay leaf and lemon. Add enough water just to cover fish.
Cover and simmer over low heat until fish flakes easily with fork, 5 to 7 minutes. With wide spatula remove fish from liquid; cover and refrigerate. Will keep about 2 days.
Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon). Cover and chill. Makes about 1/2 cup.
5 minutes before serving, place fish on lettuce-lined platter. GARNISH with cucumber, tomatoes and lemon. Serve with Creamy Tarragon Sauce.