The land meets the sea. Try this recipe matching the regal morel mushroom with turbot, a favoured flatfish of discerning chefs.

Turbot Fillet turbot fillet

turbot fillet

Ingredients

  • 1 turbot weighing 1.5 kg
  • 300 g morel mushrooms
  • 50 g whole hazelnuts
  • 1 shallot
  • 60 g butter 

Meat jus

  • 150 g knuckle of veal
  • 1 large onion
  • 3 cl groundnut oil
  • Thyme, bay leaf
  • 3 cl white wine
  • 25 cl demi-glace

Hazelnut crust:

  • 60 g butter
  • 30 g breadcrumbs
  • 20 g ground hazelnuts

Fillet the turbot and remove the skin.
Divide into portions, season and form into small sausage shapes in cling-film.

The crust:
Process the softened butter, breadcrumbs and ground hazelnuts.
Season with salt.
Roll this mixture out between two sheets of greaseproof paper using a rolling pin. Chill to set.
When set, cut out a rectangle of crust the size of the turbot “sausage”.

The jus:

  • Cut the veal knuckle into small pieces.
  • Brown the pieces in oil.
  • Add the chopped onion and gently fry the ingredients.
  • Deglaze with white wine, reduce, add the demi-glace, thyme and bay leaf and cook for about an hour.
  • Sieve through a fine strainer, deglaze and adjust seasoning.

The morel mushrooms:

  • Grill the hazelnuts in the oven and crush them coarsely.

  • Clean the morels and sauté them in butter.

  • Add a small quantity of finely chopped shallot and crushed hazelnuts.

  • Steam the turbot.

  • When cooked remove the cling-film.

  • Place the rectangle of crust on top and brown under a grill.

To assemble:
Place the morel mushrooms in the center of the plate, arrange the turbot on top and finish with a drizzle of jus.