
Roasted turbot (or brill) with porcini and potato puree

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My granddad would turn in his grave if he knew I cooked mushrooms with fish. He would never ever have put them in the same dish, but there is something about the two flavors, brought together with parsley, that l have to say is weird, traditionally, but works very well, because of the richness and sweetness of the turbot (or its cousin, brill this is one dish I wouldn't do with a "poor" fish). You need to make it when the porcini are abundant, so you can choose ones with large caps (cappella). The trick is they go in right at the end, so when the dish arrives at the table, you smell them first.
ingredients
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serves: 4
2 large red potatoes (preferably Desiree, scrubbed but unpeeled)
14 ounces fresh porcini (ceps, sliced very thinly)
7 tablespoons unsalted butter
2 cloves garlic (chopped)
1/2 wineglass of white wine
17 tablespoon milk
2 tablespoons sunflower or vegetable oil
4 turbot or brill steaks on the bone (each about 7 ounces)
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 598
- Total Fat: 31 g
- Saturated Fat: 15.3 g
- Trans Fat: 0.8 g
- Cholesterol: 156.4 mg
- Sodium: 666.7 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.9 g
- Sugars: 6.6 g
- Protein: 39.9 g
preparation

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