Steamed Turbot Stuffed With Mango

• 1 large stalk lemon grass
• 2 large shallots
• 1 cup dry white wine
• 10 ounces turbot
• 1 large ripe but firm mango
• A couple of sprigs of cilantro to yield 1 tablespoon chopped
• A few shakes of salt

1. Remove tough outer leaves from lemon grass, and slice off tough bottom.
2. Slice remainder of tender part of lemon grass into 1/8-inch-thick rounds.
3. Chop shallots.
4. Combine lemon grass, shallots and wine in the bottom of the pot in which the turbot will be steamed.
5. Wash turbot and cut it into four equal portions.
6. Carefully make a pocket in each portion, slicing the fish horizontally.
7. Skin mango and cut four thin slices to fit into each turbot pocket.
8. Arrange stuffed slices in a steamer.
9. Thinly slice the remaining mango; wash, dry and chop the cilantro.
10. Bring wine mixture to a boil in the steamer.
11. Cover and steam fish for 3 to 4 minutes, until it is cooked.
12. When fish is cooked, remove, and spoon the wine mixture into a food processor.
13. Process to a rough puree.
14. Arrange the fish on two dinner plates.
15. Sprinkle with a little salt and a few spoons of the pureed cooking liquid; decorate with mango slices, and sprinkle with cilantro.
16. Serve with mashed potatoes.

lemon grass, shallots, white wine, turbot, mango, couple, salt

Taken from cooking.nytimes.com/recipes/8684 (may not work)