Roasted turbot with porcini and red wine
- 10g dried porcini or chanterelle mushrooms
- 300ml/half bottle 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 fillet steaks
- 1 tbsp olive oil
- 2 sprigs of thyme
- 100ml creme fraiche or single cream
- 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.
- Add the wine and mushrooms, bring to the boil, then simmer for 20 minutes.
- Put the potatoes and garlic into a pan of cold salted water, cover, bring to the boil then simmer for 15 minutes.
- Add the celery to the wine and cook for 15 more minutes until the celery is tender and the wine syrupy.
- 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.
- 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 sauce.