A brief summary
Discover our most traditional recipe with Turbot with wild mushrooms. Capture the taste of our turbot with a simple recipe for four.
- 1 TURBOT WEIGHING BETWEEN 1.5 AND 2 KG
- 4 EGGS
- 2 PRE-COOKED FROZEN LOAVES OF BREAD
- 300 G. OF MIXED WILD MUSHROOMS
- FRESH CHIVES
- FRESH ROSEMARY
- 2 TABLESPOONS OF HONEY
- EXTRA VIRGIN OLIVE OIL
- FLEUR DE SEL
To make the garnish, start by cleaning the mushrooms with kitchen towel or a cloth. Cut into quarters. Fry in oil on a high heat for 6 minutes, season and add fresh rosemary.
THE EGG RAVIOLI
Prepare the egg ravioli by placing an egg yolk inside finely cut slices of frozen bread placed in a cross shape, 2 per person. place another slice of bread on top and drizzle with oil so the slices stick. Place in the oven on a tray covered with baking paper for 8 minutes at 190ºc.
THE CHIVE OIL
Finely chop the chives and place in a mixing bowl with the honey and sufficient oil and blend for 4 minutes. Then place through a fine sieve and put aside for later.
Score the fish pieces with two tablespoons of olive oil and fry until golden. Place in a baking dish, pour over the chive oil and season. Finally, bake at 190ºc for 5 minutes.
PRESENTATION AND SERVING
Make a small pile of sautéed wild mushrooms and paint a circle of chive oil around them. Place a slice of turbot with more wild mushrooms in the centre of the plate. Arrange a bouquet of wild mushrooms on the fish, and top with an egg ravioli. Decorate with rosemary and chives.