Recipe Turbot with velvety paprika - Mushroom stuffing and green summer vegetables

To prepare this dish

Ingredient list

Turbot

0,5 liter water
lemon juice
Thyme
bay leaf
salt
whole white peppercorns

Button mushroom stuffing

300 g button mushrooms
30 g shallots
1 garlic clove
0,25 bunch flat leafed parsley
20 g fresh breadcrumbs
20 g Elle & Vire gourmet butter 82% fat
30 g Performance Universal Cream 35% fat
salt
white pepper

Turbot filet finish

5 g paprika
50 g dried breadcrumbs

Garnish

12 green asparagus tips
80 g broad beans
60 g peas
100 g mangetout
30 g Elle & Vire gourmet butter 82% fat
salt

Sauce

40 g shallots
5 cl dry white wine
50 cl fish stock
100 g Performance Universal Cream 35% fat
20 g Elle & Vire gourmet butter 82% fat
salt
white pepper

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Performance Universal Cream 35% fat

The recipe,
step by step

1. 1

   Turbot

   Fillet the turbot and make a fish fumet with the bones. Place the fillets, one on top of the other, with a piece of greaseproof paper in between and wrap tightly in cling film. Combine the water, lemon juice, salt, whole peppercorns, thyme and bay leaf to make the cooking liquid. Cook the fillets in the court-bouillon for 4 – 5 mn without boiling. 

2. 2

   Button mushroom stuffing

   Cut the mushroom caps into a small brunoise. Melt the butter in a sauté pan and sweat the garlic clove and shallots. Add the mushroom brunoise and cook until all the water has evaporated. Season and add a little cream. When the liquid comes to the boil, add the breadcrumbs and finely chopped flat-leaf parsley. 

3. 3

   Turbot filet finish

   Spread the stuffing onto the bottom fillet and then cover with the second fillet. Brush melted butter onto the fish and, using a small sieve, sprinkle the velvety paprika onto the second fillet. 

4. 4

   Garnish

   Cook the vegetables in boiling salted water and re-heat in butter. 

5. 5

   Sauce

   Sweat the shallots in butter, deglaze with white wine and reduce to three-quarters. Add the fish fumet and reduce again to three-quarters. Add the cream and reduce a little. 

6. 6

   To serve

   Place the fish in the centre of the plate with the mixed green vegetables alongside. Draw a line of sauce in front of the fish and sprinkle with red pepper brunoise and flowers 

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