Cracker Pack 2019
Baked Turbot with Cèpes

Turbot cooked en papillote with Leeks, Cèpes & Champagne

Dan Smith, head chef at The Peacock at Rowsley in the Peak District
Serves: 4
Download PDF

A show-stopping dish, this is designed to impress not only with the standard of ingredients but the cooking and serving technique too.

 

 

 

Ingredients

  • 4 x 130g turbot steaks, boneless and skinned
  • 3 leeks, washed, cut in half and julienned
  • 3 shallots, peeled and julienned
  • 200g baby spinach
  • 300g fresh cèpes (or button mushrooms), thinly sliced
  • 400ml Champagne (or Cava)
  • 4 sprigs tarragon
  • 4 knobs butter

Method

  1. Mix together the shallots, leek and spinach
  2. Cut 4 squares of baking parchment measuring approximately 30cm by 30cm and lightly oil the centre with a little olive oil. Divide the mixture between the parchment sheets and place into a pile just off centre
  3. Season the turbot fillets with salt and place on top of the vegetable garnish, then place the cèpes with butter and tarragon on top of the fillets
  4. Fold over the parchment paper to create an envelope and fold over the edges to create a seal, but pour in the Champagne before you fold it over. Make sure they are folded over a couple of times to secure and bake at 180-200°C for 15-20 minutes


  5. TO ASSEMBLE
  6. Serve the fish tableside
  7. Open the inflated bag using a pair of scissors, carefully lift out the fish and garnish, and spoon over the liquid
  8. Serve with a potato or pasta garnish of your choice or a simple salad

Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine