6 turbot fillets (150 g each approx)
3 shallots
1 1/4 cup (155 g) mushrooms
salt and pepper
250 ml fish stock
juice of 1 lemon
250 ml (8 fl oz) double cream (heavy cream)
3 egg yolks
3 shallots
1 1/4 cup (155 g) mushrooms
salt and pepper
250 ml fish stock
juice of 1 lemon
250 ml (8 fl oz) double cream (heavy cream)
3 egg yolks
for the garnish
12 fleurons of puff pastry
method
1. Skin and chop the shallots, put in an ovenproof dish, and lay the fish on top.
2. Clean and slice the mushrooms, sprinkle them on the fish, and season well.
3. Pour the fish stock and lemon juice over the dish.
4. Cover, and bake in a fairly hot oven at 190°C, Gas 5, for 30 minutes.
5. Drain the fish and mushrooms, and arrange on a dish.
6. Strain the cooking liquid into a clean pan.
7. Mix the cream with the egg yolks, add to the cooking liquid, and heat very gently until thickened; do not boil.
8. Pour the sauce over the fish and garnish with the fleurons.
2. Clean and slice the mushrooms, sprinkle them on the fish, and season well.
3. Pour the fish stock and lemon juice over the dish.
4. Cover, and bake in a fairly hot oven at 190°C, Gas 5, for 30 minutes.
5. Drain the fish and mushrooms, and arrange on a dish.
6. Strain the cooking liquid into a clean pan.
7. Mix the cream with the egg yolks, add to the cooking liquid, and heat very gently until thickened; do not boil.
8. Pour the sauce over the fish and garnish with the fleurons.
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