Turbot with wild mushrooms

Turbot

Turbot with wild mushrooms

Preparation time: 25min

Difficulty: Easy

Maximum of people: 4 people

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.

Ingredients

  • 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

Preparation

  • 1

    THE GARNISH

    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.

  • 2

    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.

  • 3

    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.

  • 4

    THE FISH

    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.

  • 5

    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.