Poached Fillet of Turbot with Black Chanterelle Sauce

Name: Poached Fillet of Turbot with Black Chanterelle Sauce
Ingredients: 4 x 175 g/6 oz fillets of turbot; 50 g/2 oz black chanterelles; 15 g/½ oz shallots, finely chopped; 25 g/1 oz butter; 350 ml/12 fl oz fish stock; 120 ml/4 fl oz dry white wine; Salt and freshly ground white pepper; ½ red pepper; 120 ml/4 fl oz double cream; Salt and freshly ground white pepper; 4 flat parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This makes a really stunning dish with the white of the turbot against the dark grey, almost black, sauce, and is best served on a plain white plate for maximum effect. Of course, it also tastes good! Although the appearance of chanterelles may put you off-not to mention the price – do try them; they are worth it.

Ingredients

4 x 175 g/6 oz fillets of turbot
50 g/2

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Put the 4 best-looking chanterelles to one side to use later as a garnish. Break up the rest into smaller pieces, wiping each one as you go to remove any dirt. Sweat the shallots in half of the butter in a small sauce