Roasted turbot with chanterelles and butter sauce.

Roasted turbot with chanterelles and butter sauce.

Meaty rich, moist and buttery.

Preparation Time:

20 minutes

Cooking Time:

5 minutes

Serves:

4

Difficulty Rating:

Little Effort

Buy Ingredients:

Ingredients

  • 4 Moray Seafoods turbot fillets.
  • 125g chanterelles.
  • 1 table spoon flat leaf parsley.
  • 60g butter.

For Butter Sauce

  • 25g shallots finely chopped.
  • 150ml fish stock.
  • 150ml white wine.
  • 170g unsalted diced butter.
  • 50ml of double or whipping cream.
  • 1 tea spoon lemon juice.

Preparation

  1. If turbot fillets are frozen defrost in fridge using package guidelines ready for cooking.
  2. Chop flat leaf parsley ready.
  3. Butter Sauce: Sweat chopped shallots in a little oil until soft, deglaze with white wine and reduce until a syrup consistency, add fish stock and reduce by two thirds.
  4. Remove from heat and whisk in diced butter adding a third at a time, when all butter is in add cream, strain and and keep warm, do not boil or sauce will split.

Cooking Directions

  1. Pre-heat oven to 200C or Gas 7
  2. Pre-heat a shallow frying pan and add 1 tbs of oil, when oil is snaking add patted dry turbot fillet skin side down in pan, cook for two minutes approx, remove from pan and place onto a tray skin side up.
  3. Use half of the butter to spread over fish and place into oven for approx 4-5 mins.
  4. Meanwhile saute chanterelles in a very hot non stick frying pan using 1 tbs of oil for a minimum of two minutes, add the remaining butter and season with salt, pepper and chopped parsley at end.
  5. Remove turbot from oven, the turbot will be cooked if the skin removes easily from flesh or probe and temp should be 58-60 C. Place on plates, sprinkle with a little maldon sea salt and scatter on chanterelles, finish with warm sauce or serve in a sauce dish.
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