Steamed Turbot with Potatoes & Mushrooms
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 <quantity>50<unit>g</unit></quantity> of salt and <quantity>500<unit>ml</unit></quantity> of water. Whisk to dissolve the salt
Transfer the liquid to a baking dish and completely submerge <quantity>2<unit>fillets</unit></quantity> 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 <quantity>½<unit>tbsp</unit></quantity> of salt. Add <quantity>200<unit>g</unit></quantity> 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 <quantity>⅓<unit>bunch</unit></quantity> of parsley very finely
Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a pot over medium heat
Add <quantity>1</quantity> thinly sliced shallot. Sweat until it starts to soften but remains colorless, stirring occasionally
Add <quantity>1<unit>cup</unit></quantity> of white wine. Reduce it by half
Add <quantity>1<unit>cup</unit></quantity> 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 <quantity>50<unit>ml</unit></quantity> of water and <quantity>3½<unit>tbsp</unit></quantity> 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 <temperature>42<unit>°C</unit></temperature> and <temperature>45<unit>°C</unit></temperature>
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 <quantity>50<unit>ml</unit></quantity> of heavy cream to the reduced wine and mushroom stock. Bring to a boil, then reduce the heat to low
Add <quantity>250<unit>g</unit></quantity> 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 <quantity>100<unit>g</unit></quantity> of shiitake mushrooms and salt to taste. Fry until the mushrooms start to turn golden brown
Add <quantity>½<unit>tbsp</unit></quantity> 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 <quantity>1<unit>tbsp</unit></quantity> of the sherry beurre blanc in the center of the dish
The steamed turbot with beurre blanc, potatoes & mushrooms is ready! Enjoy!
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