Archive for ‘Turbot’

December 5, 2011

Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips

Turbot has become my new favorite fish.  At first blush, it’s light, mild, and delicate.  But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor.  Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night.  Most importantly, the ingredients are familiar and the techniques are pretty basic.  It’s a can’t miss weeknight meal that’s quick, healthy, satisfying and elegant.  I can hardly believe something so simple could make such an impact.  It’s a beautiful dish.

Turbot is popular on European plates, but lately it seems to be making its presence known in American eateries and grocery stores as well.  If you can’t find it, ask your fishmonger.  The success of this meal is directly related to the quality of the ingredients.  Find the best mushrooms you can.  These were from the Greener Grocer and perfection.  This is a modified version of a dish found in Rick Stein’s Complete Seafood.  You must own this book.

Early Winter Turbot with Chanterelles and Melted Parsnips, serves 2

2/3 to 3/4 of a pound Turbot fillet

3 strips of bacon, thickly sliced

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