Fish
450g/1lb fillet of turbot - without the skin, cut into 4 pieces
8 large scallops - with the coral
1 tablespoon of unsalted butter
Lemon juice
2 teaspoons of olive oil
Salt and black pepper

Sauce
4 shallots - finely chopped
90g/3oz of button mushrooms - finely chopped
7 tablespoons of dry white wine
2 tablespoons of dry Madeira
40g/1½ oz of unsalted cold butter, cubed

Vegetables
2 small leeks
90g/3oz of wild mushrooms - washed and thinly sliced
2 teaspoons of unsalted butter
½ lemon
4 sprigs of chervil

METHOD

Scallops
Cut four 10cm pieces of foil and grease each piece with butter. Cut each scallop into 3 circles, place on the foil in a circular shape making sure that they overlap each other.

In a small saucepan, melt the butter, add a pinch of salt and some lemon juice and brush over the turbot and scallops before adding a good pinch of black pepper. Refrigerate.

Blanch the scallops' corel in simmering water for 5 minutes before cutting them sideways. Heat the oil in a frying pan and cook the corel for a few minutes.

The Turbot
Heat the oven to a temperature of 180ºC/350ºF/Nwy 4. In a frying pan, melt a tablespoon of butter and melt the shallots for approximately 1-2 minutes, then add the button mushrooms. Pour the wine and the Madeira into the pan and bring to the boil. Boil for approximately 2-3 minutes before adding two tablespoons of water.

Take the pan off the heat and place the turbot on top of the shallots and mushrooms. Cover the frying pan with foil and cook in the oven for 6-8 minutes, according to the thickness of the fish.

The Vegetables
Wash and cut the bottom of the leek and discard the outside leaves. With a sharp knife, cut the leek lengthwise, then cut in three before slicing into thin strips. Put aside for the time being. Cook the leeks under a lid in 4 tablespoons of water, teaspoon of butter, pinch of salt and pepper for approximately one minute. Take the lid off and cook for a further 2-3 minutes.

Boil two tablespoons of water, teaspoon of butter, pinch of salt and pepper and a little lemon juice. Heat the wild mushrooms for approximately 30 seconds.

Cooking the Scallops
Put the scallops in some foil and then into a steamer for approximately 2 minutes.

The Sauce
Put the sauce from the turbot pan and wild mushrooms into a small saucepan, bring to the boil before whisking the mixture into the cold butter. Whisk well before adding a pinch of salt and pepper and lemon juice to taste.

Serve the turbot on a warm plate with the scallops. Pour some of the sauce over the fish, serve with a spoonful of mushrooms and leeks as well as a sprig of chervil.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS