Turbot with oyster mushroom vegetables

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Leeks (leek)
  • 1 jar(s) (446 ml; draw-off weight 260 g) Pineapple
  • 250 g Oyster mushrooms
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON Butter or margarine
  • 1 TABLESPOON Flour
  • 150 ml Vegetable broth (instant)
  • 100 g Whipped cream
  • 1 TEASPOON Turmeric
  • 1 (approx. 1100 g) ready-to-cook turbot
  • 2 Onions
  • 7-10 Tbsp Juice of 1 lemon
  • 100 ml White wine vinegar
  • 7-10 Tbsp Salt
  • 1 pinch Sugar
  • 2-3 Bay leaves
  • 1 TEASPOON Peppercorns
  • 7-10 Tbsp colourful pepper
  • 7-10 Tbsp Dill flags and lemon wedges

Directions

  1. 1

    Clean, wash and slice the leek. Blanch in boiling salted water for about 2 minutes and drain. Also drain the pineapple and cut the slices in half. Clean the mushrooms and halve them as desired. Heat the oil in a pan and fry the mushrooms, leek and pineapple for about 3 minutes, turning them over. Season with salt and pepper. Heat fat in a pan and sauté flour in it.

  2. 2

    Deglaze with broth and whipped cream, bring to the boil and season with salt, pepper and turmeric. Wash the fish, halve it lengthwise and cut into slices. Peel and quarter onions. Bring 375 ml water, lemon juice, vinegar, salt, sugar, bay leaves and peppercorns to the boil and let the fish slices simmer in the stock for about 20 minutes. Arrange fish, vegetables and sauce on plates, sprinkled with coloured pepper. Serve garnished with lemon and dill

Nutrition Facts

KCAL
460 kcal
CARBS
15 g
FATS
21 g
PROTEINS
51 g

Categories & Tags

Main DishesheartyFish