Braised Fillet of Turbot with Jerusalem Artichokes, Baby Leeks and Wild Mushrooms

Name: Braised Fillet of Turbot with Jerusalem Artichokes, Baby Leeks and Wild Mushrooms
Cuisine: United Kingdom
Ingredients: 8 baby leeks; salt and freshly ground white pepper; 4 tbsp white wine or dry vermouth; lemon juice; 50 g / 2 oz butter; 1 shallot, thinly sliced; 4 fillets of turbot, each about 150 g / 5 oz, skinned; 1 garlic clove; about 115 g / 4 oz spinach; 1 tsp cream; about 125 g / 4½ oz Jerusalem artichokes; 175 g / 6 oz wild mushrooms, picked over and cleaned

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 fillets of turbot, each about 150 g / 5 oz, skinned
about 125 g

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
England

Method

Remove any pin bones from the turbot. Set aside.
Peel the Jerusalem artichokes and then cook them whole in boiling salted water, putting the larger ones in first, until they are just tender. Refresh in cold water and drain well.
Rinse the leeks and blanch them briefly in boiling salted water, then refresh in cold water and drain well.
Prehea