New| Turbot Sauteed with Mushrooms and Potatoes | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Clean the potatoes and cut them into 1 cm-thick slices. In a non-stick skillet, brown the potato slices on both sides. Season with salt and pepper. Clean and slice the mushrooms and cook them in oil, garlic and parsley. Season with salt and pepper and finish with parsley. Next, divide the turbot fillets into 4 portions and season with salt and pepper. In a skillet, heat part of the olive oil with the garlic and rosemary. Add the turbot and saute on each side for 3 to 4 minutes. Assemble the dish as follows: layer mushrooms between slices of potato. Place the turbot fillet on a bed of mushrooms and potatoes, napping it with the emulsified stock. Decorate the dish with chervil and serve. |
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