Pan-Fried Turbot with Wild Mushrooms, Mashed Potatoes and Cream Sauce

Pan-fried turbot fillets served with a light cream foam, sautéed wild mushrooms, and creamy mashed potatoes.

Dinner Seafood Gourmet Mushrooms Turbot

Estimated Nutrition

Calories

683.1

kcal / serving

2732.4 kcal total

Carbs

18.6g

per serving

74.5 g total

Fat

49.1g

per serving

196.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For frying the fish

175

Double Cream

For the cream foam

Butter

For the mushrooms

Fruits

0.5

piece

Lemon

Juice only

Liquids

175

White Wine

For the cream foam

175

Fish Stock

For the cream foam

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Finely chopped

tbsp

Flat leaf Parsley

Roughly chopped

OilsFats

Olive Oil

For frying the fish

Olive Oil

For the mushrooms

Seafood

600

Turbot Fillet

Skinned; 4 fillets

Vegetables

piece

Shallot

Finely chopped

200

Mixed Wild Mushrooms

400

Mashed Potato

Prepared for serving

Method

Plate mashed potato, top with turbot, and garnish with mushrooms and sauce foam.

Season the fish with salt and pepper and pan-fry for 2-3 minutes per side until golden.

Boil white wine in a pan until reduced by two thirds, then add fish stock and reduce by two thirds again.

Add cream, boil until reduced by half, season, and keep warm.

Sauté shallots and garlic in a clean frying pan with butter and oil for 2-3 minutes.

Cook mushrooms for two minutes, season, and stir in lemon juice and parsley.

Blend the cream sauce with a hand blender until foaming.

Heat a frying pan until hot and add the butter and olive oil.