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; 175 ml (6 fl oz) crème fraîche or double cream; the white part of a large leek, sliced; 250 g (8 oz) small mushrooms; about 125 g (4 oz) unsalted butter; 300 ml (½ pint) dry cider or white wine; 2 Reinette apples, peeled, cored and sliced; a little chopped parsley; 1.25-1.5 kg (3-3½ lb) turbot or brill; lemon juice; 300 ml (½ pint) Fumet de Poisson

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.