Turbot/Barbue Vallée d’Auge

Name: Turbot/Barbue Vallée d’Auge (Turbot or brill with leek, apple and mushrooms)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: salt and pepper; 250 g (8 oz) small mushrooms; lemon juice; 300 ml (½ pint) dry cider or white wine; 300 ml (½ pint) Fumet de Poisson; 1.25-1.5 kg (3-3½ lb) turbot or brill; 2 Reinette apples, peeled, cored and sliced; the white part of a large leek, sliced; 175 ml (6 fl oz) crème fraîche or double cream; about 125 g (4 oz) unsalted butter; a little chopped parsley

Turbot or brill with leek, apple and mushrooms

Preparation info

Serves
4

Difficulty
Easy
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.

Ingredients

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

Europe
France
Fish course
Pescatarian
Mediterranean
Normandy
Gluten-free

Method

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