Turbot with White Wine Sauce

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Turbot with White Wine Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
4
Turbot filets (each 140 grams)
450 grams
1
100 grams
2 teaspoons
200 milliliters
200 milliliters
1 teaspoon
Vegetable broth (Instant)
200 grams
1 tablespoon
freshly ground Pepper
2 pinches
30 grams
melted Butter
2 tablespoons
fresh Thyme (for garnish)

Preparation steps

1.

Rinse the fish and pat dry with paper towels. Clean the mushrooms and cut into slices. Peel the onion and chop.

2.

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.

3.

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.

4.

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.

5.

Boil the sauce again and transfer to plates. To serve, place the fillets on the sauce and garnish with thyme.