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Poached turbot with morels

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (serves 4):

    4 turbot fillets, with their skin on
    Salt and Espelette pepper (chilli powder)
    1 small bunch of chives

    For the court bouillon:
    1 carrot, sliced
    1 onion, chopped
    1 whole garlic clove
    1 bouquet garni
    Salt and Espelette pepper
    1/2 lemon
    1/2 orange
    a few black pepper corns
    1 piece of celery
    1l water

    for the Morel sauce:
    200g fresh morels (or 40g dried)
    60g shallots, finely chopped
    100ml Noilly Prat
    10g potato/corn flour
    100ml chicken stock
    5cl, Double cream (or unsweetened condensed milk)


The Sauce:
1- Put the shallot and Noilly Prat in a saucepan, bring to the boil and flambe (light to burn off excess alcohol)
2- Contiinue to cook over a low heat untiil the shallot is soft.
3- Add the mushrooms and sweat.
4- Add the chicken stock and reduce by 1/3.
5 - Sieve the sauce and save the morels.
6- In a cup, mix the potato/corn flour with a little water, then add to the sauce to thicken it.
7- To finish the sauce, add the cream and morels nad check the seasoning. Warm your plates in the oven.

1- Put all the court bullion ingredients in a large saucepan. Bring to the boil and simmer gently for 10 minutes.
2- Add the turbot fillets (2 at a time) and gently poach for 8-10 minutes (the flesh should be just cooked through - overcooking will ruin the texture).
3- Once poached, carefully remove the skin.
4- Pour sauce onto your warm plates and arrange the fish on top. Garnish with chives and serve.

Advice: Turbot is a medium lean, white fish, rich in protein. Poaching is the ideal way to prepare this types of fish, ensuring flavour, whilst ridding it of any fat.

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