This is a special dish for the brief time when fresh ceps are available. It does not work with dried mushrooms, so don't be tempted to substitute them; If you cannot get fresh ceps then it is better to use large flat-cap field mushrooms.
You can use the same cooking method with brill, halibut and cod, though the last is more delicate and demands greater care. Note that when roasting fish you do not want the pieces touching or they will stew. Also, the heavier the pan you use the better -indeed, a heavy frying pan with an ovenproof handle is ideal.
Preheat the oven to its highest setting, the hotter the better • Put the butter somewhere warm to soften, for example in a bowl above the oven.
Prepare the mushrooms: wipe the ceps gently with a damp cloth, then separate the caps from the stalks. Discard any stalks which are wormy. Trim the stalks, discarding the earthy base, and peel them as sparingly as possible with a potato peeler. Slice the caps and stems into
Prepare the garlic butter juice the lemon. Chop the parsley and the garlic finely. Work the garlic, parsley, lemon juice and salt and pepper into the softened butter with a fork.
Season the flour and coat the fish steaks, shaking off any excess.
Brush the bottom of the roasting pan with the sunflower oil to prevent the fish sticking and lay the steaks in gently, dark side down. Drizzle the top of the steak with more oil and put into the oven for 10 minutes.
Remove the fish from the oven and carefully turn the steaks over, using a spatula and trying not to disturb the crust Return to the oven for another 10 minutes.
Meanwhile, sauté the ceps in
Put the ceps on a hot serving dish, remove the turbot from the oven and set the steaks carefully on the mushrooms.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.