Pan-fried Turbot with Wild Mushrooms

The flavor of the turbot is mild and good, so there are a lot of fish recipes which this can be used. The turbot has a lot of healthy recipes to try from appetizer recipes to main course that is delicious and healthy. For those novice cooks, there are also easy dishes to try for the family to be introduced to healthier foods rather than dialing delivery.

As a main course, they may be cooked pan-fried, like the pan fried turbo fillet with violet artichokes, a very healthy Mediterranean recipe with a very delicate flavor. They may also be pan-fried with wild mushrooms, mashed potatoes and cream sauce. The recipe below shows us how.

Pan-fried turbot

with wild mushrooms, mashed potatoes and cream sauce

Ingredients

• 55g/2oz butter
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 4 x 150-175g/6-7oz turbot fillets, skinned
• For the cream foam
• 175ml/6fl oz white wine
• 175ml/6fl oz fish stock
• 175ml/6fl oz double cream
• For the mushrooms
• 55g/2oz butter
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 200g/8oz mixed wild mushrooms
• ½ lemon, juice only
• 2 tbsp flat leaf parsley, roughly chopped
• To serve
• mashed potato

Preparation method

1. Heat a frying pan until hot and add the butter and the olive oil.
2. Season the fish with salt and freshly ground black pepper and place into the pan when the oil and butter are sizzling hot. Cook the turbot fillets for 2-3 minutes on each side, or until golden brown all over.
3. For the cream foam, pour the white wine into a pan over a medium heat and bring to the boil. Boil until reduced by two thirds, then add the fish stock. Bring back to the boil and cook until the liquid has reduced by two thirds.
4. Add the cream, bring back to the boil and cook until the liquid has reduced by half, then season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve.
5. For the mushrooms, heat a clean frying pan and add the butter and the olive oil. Once hot add the shallots and garlic and fry for 2-3 minutes, until softened.
6. Add the mushrooms and cook for a further two minutes, then season, to taste, with salt and freshly ground black pepper and add the lemon juice and parsley.
7. Using a hand blender, blend the cream sauce until light and foaming.
8. To serve, place a large spoonful of mashed potato into the centre of each plate. Place a turbot fillet on top of each and spoon the mushroom mixture around the edge of the potato. Spoon a little of the sauce foam over the mushrooms and serve.

Recipe by James Martin at bbc.co.uk