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Les Marchés Publics de Montréal

"Fifty Shades of Cream" Turbot

All recipes |  Main dishes

  • Ingredients

    For 2 servings.

    • 2 fresh turbot filets
    • 250 gr mushrooms
    • 1 cup of curley parsley
    • 2 French shallot
    • 1 garlic clove
    • 1 cup of liquid cream, 15% or 35%
    • 1/2 of white wine
    • 100 gr old cheddar
    • Some breadcrumb
    • Salt and pepper, to taste
    • Olive oil

    Preparation

    1. Slice the shallots. Gently wiped the mushrooms with damp paper towel, then slice thinly. Peel and crush the garlic.
    2. In a skillet over medium-high heat, sauté the diced shallots, the mushroom and the garlic, for 8 minutes. Set aside.
    3. Deglaze skillet with white wine and cream. Let reduce few minutes. Add the curly parsley.
    4. In an ovenproof pan, put some oil then place mushrooms and shallots in it.
    5. Preheat the oven to 180°C / 350°F.
    6. Salt and pepper the turbot and place it over the mushrooms.
    7. Pour the white wine and cream reduction over the fillets.
    8. Add cheddar and breadcrumb.
    9. Place in the oven and bake for 12 to 15 minutes, until golden brown, then, serve it!

    A recipe from Délices de la Mer – Poissonnerie Gaspésienne.


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