Fish Fillets With Lemon Turmeric Sauce

Ingredients

• 4 fish fillets (turbot, sole, flounder or red snapper)
• 16 asparagus spears
• 2 shallots
• 2 tablespoons unsalted butter
• ¾ to 1 cup heavy cream
• 1 teaspoon turmeric
• Juice 1/2 lemon
• Coarse salt and freshly ground white pepper to taste
• 2 tablespoons blanched chopped lemon rind

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    430 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 37 grams protein; 171 milligrams cholesterol; 114 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
2. Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
3. Drain the asparagus spears and keep warm.
4. Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

• This is good with boiled new potatoes sprinkled with fresh thyme.