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Turbot with Mushrooms and
Spring Onions

Serves 4

Turbot with Mushrooms and 
Spring Onions
How to make

Mix the flour with 15g of the butter to make a thick paste (beurre manie). Season the turbot with a little salt.

Melt the remaining butter in a shallow oven to table pan, just large enough to hold the fish steaks side by side. Gently cook the mushrooms and onions for about 4 mins. Use a slotted spoon to transfer them to a plate and add the turbot to the pan. Increase the heat a little and let the steaks brown slightly on each side. Add the fish stock, cover and poach the steaks for about 6 mins.

Lift out the turbot and pour the cooking liquid into a small pan. Return the turbot and the vegetables to the main pan and keep them warm while making the sauce. Rapid boil the cooking liquid until it has reduced by about half, then stir in the beurre manie and cook, stirring continuously, for about 3 minutes until the sauce is thick. Remove from the heat.

Mix the egg yolk and cream together in a small bowl or cup and stir into the sauce. Reheat gently, but don’t allow the sauce to boil. Add the lemon juice and season to taste with salt and pepper. Pour the sauce over the fish and vegetables in the pan. Sprinkle with the chopped parsley.


65g butter

15g plain flour

4 x 225g (8oz) turbot steaks, skinned

175g button mushrooms, cleaned and halved

Bunch of spring onions, trimmed and cut into 1 inch pieces

600ml (1 pint) fish stock

1 egg yolk

50ml double cream

1 tspn lemon juice

1 tspn chopped fresh parsley

Salt and white pepper to taste

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