
Steamed Turbot with Potatoes & Mushrooms
1d 2h 12m
Impress your family and friends with this easy and delicious dish!
You can use the steaming turbot technique for any fish, as the result will always be delicate and perfectly cooked!
Combine 50 g of salt and 500 ml of water. Whisk to dissolve the salt
Transfer the liquid to a baking dish and completely submerge 2 fillets of turbot
Refrigerate for 20m to brine the turbot
Remove the filets from the brine, letting excess liquid drip off. Place them on a clean kitchen towel
Leave uncovered in the refrigerator 24h to air dry
Fill a pot halfway with cold water and add ½ tbsp of salt. Add 200 g of new potatoes
Place the pot over high heat and boil the potatoes for about 10m, until tender. Strain the potatoes and transfer them to a bowl with cold water to stop the cooking
Chop ⅓ bunch of parsley very finely
Melt 2 tbsp of butter in a pot over medium heat
Add 1 thinly sliced shallot. Sweat until it starts to soften but remains colorless, stirring occasionally
Add 1 cup of white wine. Reduce it by half
Add 1 cup of mushroom stock. Reduce it by half
Peel the potatoes and transfer them to a pot
Place the pot of potatoes over medium-high heat. Add 50 ml of water and 3½ tbsp of butter
Boil water in a pot with a steaming basket over medium heat
Place a fillet, on a piece of parchment paper, inside the steam basket. Cover it and steam for 12m, until the internal temperature reaches between 42 °C and 45 °C
Bring to a boil and stir constantly for approximately 5m, until the sauce gets creamy and emulsified. The water must be almost evaporated
Turn off the heat and add the chopped parsley. Mix well to coat all the potatoes. Season with salt to taste. The buttered parsley potatoes are ready
Add 50 ml of heavy cream to the reduced wine and mushroom stock. Bring to a boil, then reduce the heat to low
Add 250 g of cold butter cut into small cubes. Add one cube at a time, whisking constantly. Don't let it boil again
Remove from the heat and pass the sauce through a sieve
Season with sherry wine, sherry vinegar, and salt to taste. The sherry beurre blanc is ready
Warm a frying pan over high heat, and drizzle it with vegetable oil to taste
Add 100 g of shiitake mushrooms and salt to taste. Fry until the mushrooms start to turn golden brown
Add ½ tbsp of butter and sauté until the butter turns a nutty brown color
Transfer to a serving dish. The sautéed mushrooms are ready
Remove the turbot from the steam basket. Gently take the skin off with the help of a small offset spatula. Repeat the process with the second fillet. The steamed turbot is ready
Slice a piece of turbot and place it on a plate. Add the buttered parsley potatoes to taste
Add sautéed mushrooms to taste
Add 1 tbsp of the sherry beurre blanc in the center of the dish
The steamed turbot with beurre blanc, potatoes & mushrooms is ready! Enjoy!
Yield 6 people
Steamed Turbot
Turbot
2 filletsSalt
50 gWater
500 ml
Buttered Parsley Potatoes
New Potato
200 gButter
3½ tbspParsley
⅓ bunchSalt
½ tbspSalt
to tasteWater
50 ml
Sherry Beurre Blanc
Small cubed Cold Butter
1 cupSherry Wine
to seasonMushroom Stock
1 cupWhite Wine
1 cupHeavy Cream
50 mlThinly Sliced Shallot
1Sherry Vinegar
to seasonSalt
to taste
Sautéed Mushrooms
Shiitake Mushroom
100 gButter
½ tbspVegetable Oil
to tasteSalt
to taste
Equipment
Steaming Basket
Kitchen Scale
Probe Thermometer
Kitchen Towel
Offset spatula
Kitchen Scale