A delicious slice of turbot


Esta publicación está disponible en: Spanish

  • 4 turbot fillets about 150gr.each
  • 250 gr. fresh morels (or 100gr. dried morels)
  • 250 ml. cream
  • 250 ml. fish stock (made with the turbot head and bones)
  • Salt
    1. Clean the mushrooms and if they are large chop them into quarters.
    2. For a couple of minutes, slightly sauté the mushrooms, with some olive oil and a dash of salt, until they give off an aroma.  Then season to taste and set aside.
    3. Add the stock, bring to the boil, and allow to simmer for a few minutes.  Then add the cream and cook for about 5 minutes to allow the sauce to thicken. Season to taste.
    4. Rub salt into the skin of the turbot and In a hot nonstick pan with a bit of olive oil, fry the fish over a medium heat until the skin is crispy and golden, then turn them over and cook the other side quickly.
    5. In the center of a plate arrange the mushrooms then place the fish on top and finish it all off by pouring the sauce over the top.