Roasted turbot (or brill) with porcini and potato puree

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by: Laura






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

Nutrition Facts
Roasted turbot (or brill) with porcini and potato puree

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
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preparation

1.  Put the whole unpeeled potatoes in a pan of cold salted water. Bring to a boil, then turn down the heat to a simmer and cook until soft (about 30 minutes to an hour, depending on the size). While the potatoes are cooking, brush, clean and slice the porcini.

2.  Melt 2 tablespoons of the butter in a sauté pan, add the garlic and cook without allowing it to color for a minute or so. Add the mushrooms and gently toss without frying. Add the white wine and let the alcohol evaporate. Season, then turn down the heat, cover with a lid and let the mushrooms stew gently for a couple of minutes. Take off the heat and keep on one side.

3.  When the potatoes are nearly cooked, warm the milk in a pan.

4.  Peel the potatoes as soon as they are cool enough to handle, and push through a very line sieve. Put hack into the pan and heat in half the remaining butter and the warm milk (you should have a very smooth puree). Season with salt only. Keep warm (cover the pan with plastic wrap to stop the potato from becoming dry and crusty on the top).

5.  Meanwhile, heat 2 nonstick pans if you have them and divide the sunflower or vegetable oil between them. Season the fish and put into the pan, skin side down. Cook until the skin turns golden and crunchy, and you can see the flesh has turned from translucent to white and opaque almost to the top. Turn over and turn off the heat.

6.  Return the pan of potato puree to the heat. Warm through and then heat in the remaining butter.

7.  Put tho pan containing tho mushrooms back on tho heat, and heat through. Stir in tho parsley.

8.  Spoon some of the potato puree into the center of each of your serving plates, arrange the mushrooms around it and place the fish on top.

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