Chablis-poached turbot with wild mushrooms and wilted greens

Method

1. Heat 25g of butter in a large, heavy-based frying pan until it sizzles.

2. Coat one side of the turbot fillets in a little flour and season with salt and freshly ground pepper. Add the turbot fillet to the pan, flour side-down, and seal for one minute.

3. Turn the turbot over and add the wild mushrooms and Chablis wine.

4. Simmer until the wine is reduced by two-thirds and the fish is just cooked through.

5. Meanwhile, heat the remaining butter in a separate frying pan. Add the spinach, leek and bok choy, season with salt and freshly ground pepper and fry until the vegetables are just wilted.

6. Add the cream to the fish and gently heat through.

7. Serve the turbot on the wilted greens with a little cream sauce and the wild mushrooms spooned over, garnished with chopped parsley and chives.

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Ingredients

50g Butter
4 turbot fillets, wild if possible
2 tbsp Flour, for coating
1 pinch salt and fresh ground black pepper
350g assorted fresh wild mushrooms, blewit, chanterelles, trompet de mort and shiitake, roughly chopped
500ml White wine, Chablis
200g baby spinach leaves, roughly shredded
200g baby leeks, roughly chopped
200g Bok choy, roughly chopped
500ml whipping cream
1 handful Parsley, chopped
1 handful Chives, chopped

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