Steamed Cornish Turbot Recipe

Name: HIDEs Steamed Cornish Turbot Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Cornish turbot fillets; 300 g Cauliflower florets; 200 g Girolle mushrooms; 150 ml White wine (vin jaune or similar); 100 g Butter; 2 tbs Fresh parsley, chopped; 1 tsp Salt; to taste Black pepper

Inspired by HIDE

Time40m

Serves4

cauliflower, girolles & vin jaune butter sauce

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Ingredients

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Main Ingredients

4 pieces Cornish turbot fillets10.6 oz (300 g) Cauliflower florets7.05 oz (200 g) Girolle mushrooms5/8 cup (150 ml) White wine (vin jaune or similar)3 1/2 oz (100 g) Butter2 tbs Fresh parsley, chopped1 tsp Celtic sea saltto taste black pepper

Method

Cooking Instructions

Prepare the Cauliflower

Steam the cauliflower florets for about 10 minutes until they are tender but still firm.

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.

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.

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.

Combine and Serve

On a plate, arrange the steamed cauliflower and girolle mushrooms. Place the cooked turbot on top and drizzle with vin jaune butter sauce. Garnish with additional parsley if desired.