Turbot with White Wine Sauce
- 4 turbot fillet (each 140 grams)
- 450 grams button Mushroom
- 1 onion
- 100 grams butter
- 2 teaspoons White vinegar
- 200 milliliters white wine
- 200 milliliters fish stock
- 1 teaspoon Vegetable broth (Instant)
- 200 grams Double cream
- 1 tablespoon cornstarch
- freshly ground peppers
- 2 pinches ground anise seed
- 30 grams melted butter
- 2 tablespoons almonds
- fresh thyme (for garnish)
Rinse the fish and pat dry with paper towels. Clean the mushrooms and cut into slices. Peel the onion and chop.
Heat 50 grams (approximately 1/3 cup) butter in a saucepan and cook the onions until soft. Deglaze with the vinegar and pour in the white wine and fish stock. Add the vegetable stock and cook at low temperature for about 10 minutes. Stir in the cream and bring to a boil. Mix the starch with 4 tablespoons water and use to thicken the sauce. Preheat the oven to 200°C (approximately 400°F) convection.
Heat the remaining butter in a frying pan in the meantime. Sauté the mushrooms until brown. Season with salt, pepper and anise seeds. Add the mushrooms to the fish sauce and set aside the sauce.
Season the fish with salt and pepper and place in a baking dish. Brush with the melted butter and sprinkle with the almonds. Bake in the preheated oven for about 15 minutes.
Boil the sauce again and transfer to plates. To serve, place the fillets on the sauce and garnish with thyme.