Steamed Cornish Turbot Recipe
Recipe information
Make Steamed Cornish Turbot in just 40m. cauliflower, girolles & vin jaune butter sauce
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Cauliflower
Steam the cauliflower florets for about 10 minutes until they are tender but still firm.
2. Cook the Girolle Mushrooms
In a pan, melt 20g of butter over medium heat. Add the girolle mushrooms and sauté for about 5 minutes until they are cooked through. Season with salt and pepper.
3. Prepare the Vin Jaune Butter Sauce
In a small saucepan, bring the white wine to a simmer and reduce by half. Remove from heat and whisk in the remaining butter until melted and emulsified. Stir in chopped parsley and season with salt and pepper.
4. Steam the Turbot
Season the Cornish turbot fillets with salt and pepper. Place them in a steamer basket and steam for about 8-10 minutes, or until cooked through and flaky.
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