ingredients

4 turbot blocks (200 g each)
1 liter of milk
1 liter of water
1 white onion
1 lemon peeled and sliced
100 g of Paris mushrooms cut into pieces
1 bay leaf
6 crushed peppercorns
150g of sweet butter
2 tbsp. old-fashioned mustard
1 tbsp. horseradish
250 g of Paris mushrooms
1 onion
20 g of butter
1 pinch of nutmeg
10 cl of fresh cream
Salt
Grilled pepper

Steps

Poached turbot with milk, duxelles of mushrooms

Wash the mushrooms quickly, sponge them out and chop them finely. Peel and chop the onion. Sweat it in the butter and add the minced mushrooms. Season with salt and pepper, flavor with nutmeg. Fry on high heat until the vegetation water evaporates. At the end of cooking, add the crème fraîche and reserve.

In a large saucepan, heat the milk with water. Put the peeled onion and cut in half, slices of lemon, mushrooms in pieces, bay leaves and crushed peppercorns. Cook for 10 minutes over low heat. Place the turbot pavé and let poach with a little simmer for about 10 minutes.

Meanwhile, in a saucepan, froth the butter then add mustard and horseradish. Mix and reserve the sauce.

Remove the turbot pan from the heat and let stand for 5 minutes. Remove the turbot patties from the court bouillon, place them on paper towels and cover them with a towel.

Trim the turbot by removing the skin on each side. Place the pavé on warm plates alongside the duxelle, cover with sauce.

Serve with steamed potatoes and seasonal vegetables.

Based on a CIPA / CCC recipe