Turbot/Barbue Vallée d’Auge

Turbot or brill with leek, apple and mushrooms

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

An unusual blend of leek, apple and mushroom that sets off turbot and brill surprisingly well. Chicken halibut (young halibut) could be cooked in the same way, or two large sole. Some versions have the mushrooms put into little puff pastry boats, but that is a style that belongs to restaurant cooking.


  • about 125 g (4 oz) unsalted butter
  • the white part of a large leek, sliced


Preheat the oven. Choose a large, shallow, flameproof dish into which the fish will fit snugly. Use about 50 g (2