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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • about 300g of turbot fillet, cut into two
  • 1 small onion, thinly sliced
  • 5 chesnut mushrooms, thinly sliced
  • 1 dsp good quality truffle paste
  • 300 ml chicken stock
  • a measure of brandy
  • 1 tbsp tomato puree
  • a handful of slow roasted tomatoes
  • a squeeze of lemon juice
  • freshly chopped parsley for garnish
Braised Turbot with a Brandy and Truffle Sauce
Fresh Cornish turbot in the most luscious velvety sauce!
Braised  Turbot with a Brandy and Truffle Sauce Braised  Turbot with a Brandy and Truffle Sauce

Turbot is, for sure, top of the fish kindom... the tastiest of the flatfish and so pretty too. But it's not cheap, so keep this one as a special occasion meal, to be shared with family and friends! And if you're a fan of truffe, this sauce is pure decadence! Enjoy...

  1. Start by melting a large knob of butter in a saucepan. Add in the onions and mushrooms and gently saute for a minute or so before adding the truffle paste. Stir in well
  2. Then pour in the brandy, stock, tomato puree and a squeeze of lemon. Stir well, bring to the boil and then reduce to a simmer. Add in the fish, skin side down and cook for seven to ten minutes, depending on the thickness of the fillet
  3. Finally check the seasoning, add in the slow roasted tomatoes and finish with the chopped parsley
Braised Turbot with a Brandy and Truffle Sauce
Fresh Cornish turbot in the most luscious velvety sauce!
Braised  Turbot with a Brandy and Truffle Sauce Braised  Turbot with a Brandy and Truffle Sauce

Turbot is, for sure, top of the fish kindom... the tastiest of the flatfish and so pretty too. But it's not cheap, so keep this one as a special occasion meal, to be shared with family and friends! And if you're a fan of truffe, this sauce is pure decadence! Enjoy...

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • about 300g of turbot fillet, cut into two
  • 1 small onion, thinly sliced
  • 5 chesnut mushrooms, thinly sliced
  • 1 dsp good quality truffle paste
  • 300 ml chicken stock
  • a measure of brandy
  • 1 tbsp tomato puree
  • a handful of slow roasted tomatoes
  • a squeeze of lemon juice
  • freshly chopped parsley for garnish
  1. Start by melting a large knob of butter in a saucepan. Add in the onions and mushrooms and gently saute for a minute or so before adding the truffle paste. Stir in well
  2. Then pour in the brandy, stock, tomato puree and a squeeze of lemon. Stir well, bring to the boil and then reduce to a simmer. Add in the fish, skin side down and cook for seven to ten minutes, depending on the thickness of the fillet
  3. Finally check the seasoning, add in the slow roasted tomatoes and finish with the chopped parsley