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Chablis-poached turbot with wild mushrooms and wilted greens
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
Push out the boat with Mark Baumann's luxurious fish dish, combining tender turbot with a creamy wine and mushroom sauce
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Ingredients
- 50g Butter
- 4 turbot fillets, wild if possible
- 2 tbsp Flour, for coating
- 1 pinch black pepper
- 350g wild Mushrooms, blewit, chanterelles, trompet de mort and shiitake, roughly chopped
- 500ml White wine, Chablis
- 200g spinach leaves, roughly shredded
- 200babyg Leeks, roughly chopped
- 200g Bok choy, roughly chopped
- 500ml whipping cream
- 1 handful Parsley, chopped
- 1 handful Chives, chopped
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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