Turbot Poché au Beurre Recipe
butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach
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Ingredients
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Fish
Velouté
Vegetables
Method
Cooking the Fish
Poach the Turbot
In a large skillet, melt the butter over low heat. Season the turbot fillets with salt and white pepper. Once the butter is melted and just simmering, add the fillets and poach for 6-8 minutes, or until they are cooked through and tender. Remove from the heat and keep warm.
Making the Velouté
Prepare the Champagne Velouté
In a saucepan, melt 50g of butter over medium heat. Add the shallots and sauté until translucent. Pour in the Champagne and reduce by half. Add the fish stock and reduce again by half. Stir in the heavy cream and season with salt and white pepper. Simmer until thickened. Strain the sauce through a fine mesh sieve for a smooth velouté.
Sautéing the Vegetables
Sauté the Wild Mushrooms and Spinach
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms and cook until browned, about 5 minutes. Then, add the arrowleaf spinach and cook until wilted. Season with salt and black pepper.
