Turbot with Mushroom Sauce and Ravioli
- 4 turbot fillet
- 1 teaspoon lemon juice
- 2 Sweet potato
- 4 tablespoons Whipped cream
- 6 shallots
- 4 tablespoons butter
- 50 grams chopped Horn of plenty mushroom
- ⅛ liter fish stock (from a jar)
- 2 tablespoons apple cider vinegar
- 4 tablespoons vegetable oil
- 300 grams Red ravioli (with salmon filling)
Rinse fish, pat dry, drizzle with lemon juice, season with salt and pepper. Peel the potatoes, rinse and cut into thin slices. Heat 2 tablespoons oil and 1 tablespoon butter in a Dutch oven, overlap potato slices to cover surface. Slightly coat fish fillets with cream, put the cream side on the potatoes, press firmly. Cook in the Dutch oven over medium heat for 5 minutes, then place in the oven and finish roasting for 15 minutes at 180°C (approximately 350°F).
Peel shallots, finely chop, cook in the remaining butter and oil, add mushrooms and cook. Deglaze with fish stock, season with apple cider vinegar, salt and pepper and let simmer. Prepare ravioli according to package directions. Take fish fillets gently out of the Dutch oven. Spread sauce on plates, top with fish fillets and serve with ravioli.