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Rouelle of Wild Turbot with Sorrel Recipe
Flavors of France
Cooking time: Very fast
Total time: less than 15 minutes
Preparation time: 10 minutes Cooking time: Very fast
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 rouelles (thick round slices) of Turbot, about 200 g/7 oz. each
- 2 shallots
- 200 g (7 oz.) mushrooms
- 500 ml (2 cups) Crème fleurette
- 100 ml (6 tbsp.) reduced turbot stock
- 50 ml (3 tbsp.) white wine
- 1 bunch of spinach
- Butter
- Salt and pepper
Method
- Sauté the shallots and the mushrooms in the butter.
- Once they have begun to colour, remove the excess butter and deglaze the pan with the white wine;
- add the reduced fish stock and the light cream. Correct the seasoning. Strain the sauce and keep warm.
- Cook the turbot rouelles in a skillet. Begin cooking on the white skin side over a moderately high heat for 5 minutes. Turn the fish and cook for 5 minutes on the other side. Keep warm.
- Place the rouelle on a bed of spinach which has been wilted in butter. Spoon the sauce onto the plate around the fish.
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