Ingredients

• 55g/2oz butter
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 4 x 150-175g/6-7oz turbot fillets
• skinned
• 175ml/6fl oz white wine
• 175ml/6fl oz fish stock
• 175ml/6fl oz double cream
• 55g/2oz butter
• 2 tbsp olive oil
• 2 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 200g/8oz mixed wild mushrooms
• ½ lemon
• juice only
• 2 tbsp flat leaf parsley
• roughly chopped
• mashed potato

Directions

• Heat a frying pan until hot and add the butter and the olive oil.
• Season the fish with salt and freshly ground black pepper and place into the pan when the oil and butter are sizzling hot. Cook the turbot fillets for 2-3 minutes on each side
• or until golden brown all over.
• For the cream foam
• pour the white wine into a pan over a medium heat and bring to the boil. Boil until reduced by two thirds
• then add the fish stock. Bring back to the boil and cook until the liquid has reduced by two thirds.
• Add the cream
• bring back to the boil and cook until the liquid has reduced by half
• then season
• to taste
• with salt and freshly ground black pepper. Set aside and keep warm until ready to serve.
• For the mushrooms
• heat a clean frying pan and add the butter and the olive oil. Once hot add the shallots and garlic and fry for 2-3 minutes
• until softened.
• Add the mushrooms and cook for a further two minutes
• then season
• to taste
• with salt and freshly ground black pepper and add the lemon juice and parsley.
• Using a hand blender
• blend the cream sauce until light and foaming.
• To serve
• place a large spoonful of mashed potato into the centre of each plate. Place a turbot fillet on top of each and spoon the mushroom mixture around the edge of the potato. Spoon a little of the sauce foam over the mushrooms and serve.