Jun 09 2026
Restaurants›HIDE›Steamed Cornish Turbot, Cauliflower, Girolles & Vin Jaune Butter Sauce Recipe

Steamed Cornish Turbot, Cauliflower, Girolles & Vin Jaune Butter Sauce Recipe

Inspired by HIDE
Time40m
Serves2

Make Steamed Cornish Turbot, Cauliflower, Girolles & Vin Jaune Butter Sauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish

Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the Cauliflower

    Cut the cauliflower into florets and steam them for about 10 minutes until tender.

  2. 2

    Prepare the Girolles

    Clean the girolle mushrooms gently with a damp cloth and set aside.

Cooking the Fish

  1. 3

    Steam the Turbot

    Sprinkle the turbot fillets with salt and steam them for about 8-10 minutes or until cooked through.

Making the Sauce

  1. 4

    Prepare the Vin Jaune Butter Sauce

    In a saucepan, combine the vin jaune and reduce by half over medium heat. Gradually whisk in the cold butter until emulsified. Stir in chopped parsley and season with black pepper.

Plating

  1. 5

    Serve

    On a plate, arrange the steamed cauliflower and girolles. Top with the turbot and drizzle with the vin jaune butter sauce before serving.

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