Braised fillet of turbot with slivers of potato, mushrooms, and truffle oil

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by: Pat Man Kitchen






Turbot is a regal fish that comes at a suitably regal price. But then it is Christmas. Note: avoid North Sea turbot, as stocks are depleted. And be aware that the hollandaise is made with uncooked egg yolks.




ingredients

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serves: 4

2 1/2 cups (600 ml) Chicken Stock

6 oz (175 g) waxy boiling potatoes

1/2 cup (100 g) unsalted butter

1 slice thin of cooked ham (weighing about 1 oz (25 g), cut into very fine dice)

2 tablespoons minced shallots

1/3 cup (85 ml) dry vermouth (such as Noilly Prat)

1 1/2 cups (100 g) thinly sliced button mushrooms

2 teaspoons lemon juice

1 tablespoon truffle oil

1 piece (1 1/2-lb/750-g) of unskinned turbot fillet (cut into 8 pieces)

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Braised fillet of turbot with slivers of potato, mushrooms, and truffle oil

Servings Per Recipe: 4

Amount per Serving

Calories: 337

  • Total Fat: 16.6 g
  •     Saturated Fat: 8 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 114.9 mg
  • Sodium: 794.7 mg
  • Total Carbs: 20.6 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.5 g
  • Protein: 26.4 g
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preparation

1.  Put the chicken stock into a wide-based pan and boil rapidly until reduced by half.

2.  Peel the potatoes and slice as thinly as you can, then cut them across into thin matchsticks.

3.  Melt half the butter in a frying pan that is large enough to hold all the pieces of fish in one layer. Add the potatoes, ham, and shallots, and cook gently for 4 to 5 minutes.

4.  Add the vermouth and chicken stock, and simmer for about 8 minutes, until the potatoes are almost, but not quite, cooked. You can prepare the dish to this stage some time in advance, if desired.

5.  Stir the mushrooms, lemon juice, truffle oil, and some salt and pepper into the potatoes, then rest the pieces of turbot on top, skin-side up. Cover and simmer for about 6 minutes, or until the fish is cooked through.

6.  Lift the fish onto a plate and keep warm. Add the remaining butter to the pan and boil rapidly for 10 minutes or until the sauce has thickened and the potatoes are just beginning to break up.

7.  To serve, peel the skin off the turbot and divide the pieces among four warmed plates. Stir the parsley into the sauce and spoon it on top of the fish.

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