Turbotin fermière

Ingredients

• 800 gTurbot
• 60 gButter
• 10 mlOlive oil
• 200 gMushroom
• 100 gOnion
• 400 mlRed wine
• 15 gFlour
• 10 gParsley
• 1 pcsBay leaf
• 30 mlLemon juice
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Rinse the turbot fillets and pat dry. Trim skin if desired and portion into 4 pieces (~200 g each).
   • Clean and slice the mushrooms. Peel and thinly slice the onion. Roughly chop the parsley. Juice the lemon.
2. 2

   Cook sauce and fish

   • Heat 20 g butter and the olive oil in a large pan over medium heat. Sweat the onion until translucent, then add the mushrooms and sauté 3–4 minutes.
   • Sprinkle flour over the onions and mushrooms and toast briefly (1 minute). Deglaze with the red wine (400 ml) and reduce heat.
   • Add the bay leaf and parsley stems. Simmer the sauce 6–8 minutes until slightly reduced.
   • Lower the heat, whisk in the remaining butter (in pieces) and season with salt, pepper and a little lemon juice.
   • Lay the turbot fillets into the pan (cook in batches if necessary) and poach gently 6–8 minutes, basting occasionally with the sauce, until cooked through.
3. 3

   To serve

   • Remove bay leaf and parsley stems. Stir chopped parsley into the sauce.
   • Plate the turbot, spoon the mushroom–red wine sauce over and garnish with lemon wedges and parsley.