Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (serves 4):
4 turbot fillets, with their skin on
Method: The Sauce:
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
a few black pepper corns
1 piece of celery
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)
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.