Poached dab

This classic preparation method is simple, fast and tasty. It is essential that the fish used is absolutely fresh!

Poached dab

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fillet of dab



vegetable stock



white wine



bay leaves



tarragon, fresh



salt and pepper

Preparation method

  • Salt and pepper the fillets of dab and roll up, with the bone side on the inside.
  • Fasten with a cocktail stick.
  • Bring the vegetable stock, white wine, bay leaves and tarragon to the boil (once).
  • Reduce the temperature to 80°C.
  • Poach the dab for approximately 6-8 minutes until just done.
  • Save the poaching liquid as a basic ingredient for a sauce.

Serving suggestions

  • As part of an entremets course, e.g. with braised leeks and a Noilly Prat sauce.
  • As a main course with grilled and caramelised carrots and a salted lemon sauce.

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