Roasted turbot with porcini and red wine
Serves 2
This is a real dinner party show-stopping dish. The fine firm textured turbot roasts up beautifully with a sprinkling of fresh thyme. Served with creamy garlic mashed potato and a surprisingly good reduced red wine sauce with luxury mushrooms - the whole thing tastes almost meaty!
10g dried porcini or chanterelle mushrooms
300ml/half pt red wine
600ml/1pt vegetable stock
500g /1.1lb floury potatoes, such as maris piper peeled and cut into chunks
2 garlic cloves, peeled
2 sticks of celery, chopped
2 prime turbot fillets
1tbsp olive oil
2 sprigs of thyme
100ml creme fraiche or single cream
1 Put the porcini into a large jug and pour on the red wine. Leave for 30 minutes. Meanwhile put the stock into a pan and boil it for 10 minutes to reduce it by half.
2 Add the wine and mushrooms, bring to the boil, then simmer for 20 minutes.
3 Put the potatoes and garlic into a pan of cold salted water, cover and bring to the boil for 15 minutes until tender.
4 Add the celery to the wine and cook for 15 more minutes until the mushrooms are tender and the wine syrupy.
5 Preheat the oven to 220C, fan 200C/ gas 7. Drizzle a little oil over a roasting tin and add the turbot. Season generously with salt and freshly ground black pepper. Sprinkle over the thyme leaves, then drizzle with the olive oil. Bake for 10 minutes until the fish is tender.
6 Drain the boiled potatoes return to the pan, add the creme fraiche to the potatoes, season generously with salt and freshly ground black pepper and mash until really smooth, then beat with a wooden spoon to make them extra fluffy. Serve the turbot and mash drizzled with the red wine porcini sauce. |
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