Medium

Olive oil

tablespoons

Leek

Shallot

unit

Mineral water

Yellow onion

Cider vinegar

teaspoon

White wine

Honey

Soup spoon

Butter

Golden turnip

Fillet of julienne

Julienne fillet with beurre blanc sauce and roasted vegetables

Preparing the honey-roasted vegetables:
Remove your butter from the fridge to bring it to room temperature. Preheat the oven to 200°C on swivel heat. 
In a bowl, mix the honey and olive oil. Peel the turnip and cut into pieces. Cut the onions into 4. Cut off the base of the leek. Rinse thoroughly and cut into chunks (approx. 5 cm).

On an ovenproof tray lined with baking paper, place the vegetables and pour over the honey and olive oil mixture. Mix well to coat everything. Season with salt and pepper. Bake for 20 min. At the same time, prepare the fish.

Preparation of the julienne fillet:
Rinse and dry the julienne fillets. Season with a drizzle of olive oil. Season with salt and pepper. After the vegetables have been cooking for 20 min, place them sideways on the baking tray and bake for a further 10 min.

Prepare the beurre blanc sauce:
Chop the shallot. Cut butter into pieces. Pour the white wine, vinegar and water into a saucepan. Add the shallot and boil until almost no liquid remains (at least a tablespoon should be left). Remove from the heat and add the butter a little at a time, whisking vigorously.

Medium

1 min

French

Main course

Fish

Ambassador

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

25 min.

Step #3

35 min.

Step #4

15 min.

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