The Best Guide for the CR0 Area

Turbot poached in White Wine

This is a fantastic seasonal dish combining Turbot, Wild Mushrooms, Leeks and Kale all of which are wonderful in September. An elegantly flavoured fish dish with a delicate cream sauce, perfect for an after work dinner party taking only 40 minutes from start to finish.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
50g Butter
4 Turbot fillets
2 tbsp Flour, for coating
1 Pinch salt and fresh ground black pepper
350g Assorted fresh wild mushrooms, roughly chopped
500ml White wine
200g Spinach leaves, roughly shredded
200g Leeks, finely chopped
200g Kale, roughly shredded
500ml Whipping cream
1 handful Parsley, roughly chopped
1 handful Chives, roughly chopped
Method
1. Coat one side of the turbot fillets in a little flour and season with salt and freshly ground pepper.
2. Heat 25g of butter in a large, heavy-based frying pan until it sizzles. Add the turbot fillet to the pan, flour side-down, and seal for one minute.
3. Turn the turbot over and add the wild mushrooms and white wine.
4. Simmer until the wine is reduced by two-thirds and the fish is just cooked through.
5. Meanwhile, heat the remaining butter in a separate frying pan. Add the spinach, leek and kale, season with salt and freshly ground pepper and cook until the vegetables are just wilted.
6. Add the cream to the fish and gently heat through.
7. Serve the turbot on the wilted greens with a little cream sauce and the wild mushrooms spooned over, garnished with chopped parsley and chives.