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Poached Tilapia with Capers and Vegetables https://www.metro.ca/userfiles/image/recipes/tilapia-capres-legumes-5349.jpg PT25M PT03M PT28M
Bring court-bouillon to a simmer. Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil. Remove fish and drain on paper towels. In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates. Lay fillets on top of the vegetables. Dress fish with capers, lemon juice and second quantity of olive oil. Drizzle with balsamic vinegar. Garnish each plate with nasturtiums and a lemon wedge.
4
6 cups (1 1/2 L) commercial court-bouillon 4x4 oz (4x125 g) tilapia fillets 3 Tbsp. (45 mL) extra virgin olive oil 1 fennel bulb, julienned and blanched 1 carrot, julienned and blanched 1 zucchini, julienned and blanched 4 tsp. (20 mL) capers 4 tsp. (20 mL) lemon juice 2 Tbsp. (30 mL) extra virgin olive oil 4 tsp. (20 mL) Modena balsamic vinegar Salt and pepper to taste Nasturtiums for garnish lemon wedges for garnish
Poached Tilapia with Capers and Vegetables

Poached Tilapia with Capers and Vegetables

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:03
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 cups
    (1 1/2 L)
    commercial court-bouillon
  • 4x4 oz
    (4x125 g)
    tilapia fillets
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    1.99/100 g

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1
    fennel bulb, julienned and blanched
  • 1
    carrot, julienned and blanched
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  • 1
    zucchini, julienned and blanched
  • 4 tsp.
    (20 mL)
    capers
  • 4 tsp.
    (20 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 4 tsp.
    (20 mL)
    Modena balsamic vinegar

  • Salt and pepper to taste

  • Nasturtiums for garnish
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  • lemon wedges for garnish
Imprimer ma sélection

Preparation

Bring court-bouillon to a simmer.

Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil.

Remove fish and drain on paper towels.

In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates.

Lay fillets on top of the vegetables.

Dress fish with capers, lemon juice and second quantity of olive oil.

Drizzle with balsamic vinegar.

Garnish each plate with nasturtiums and a lemon wedge.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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