Name: Turbot Vol au vent
Ingredients: 1/2 pound (1/4 kg) turbot fillts, skinned and cut into small pieces; 1 tablespoon (15 ml) butter; 2 teaspoon (10 ml) fresh lemon juice; 1 to 2 tablespoons (15 to 30 ml) water; 6 fully baked 6 inch (15 cm) vol-au-vent cases; 1 1/4 cup (300 ml) hollandaise sauce; 1/2 teaspoon (2 ml) paprika

Turbot Vol au vent

Ingredients

1/2 pound (1/4 kg) turbot fillts, skinned and cut into small pieces
1 tablespoon (15 ml) butter
2 teaspoons (10 ml) fresh lemon juice
1 to 2 tablespoons (15 to 30 ml) water
6 fully baked 6 inch (15 cm) vol-au-vent cases
1 1/4 cup (300 ml) hollandaise sauce
1/2 teaspoon (2 ml) paprika

Instructions

Place the turbot in a saucepan with 1 tablespoon (15 ml) of the butter, the lemon juice and 1 tablespoon of water. Cook over very low heat for about 15 minutes, or until the fish is cooked through. Warm the vol-au-vent cases in a preheated 250F (130C) oven. Remove any bones from the fish and corasely flake the flesh. Place the vol-au-vent cases on a warmed platter and fill them with the flaked fish. Flavour the hollandaise sauce with paprika and pour it over the fish.