Ingredients to make Turbot trunk with seafood sauce, mushrooms and prawns:
- One and a half kilo turbot, cut into 4 pieces.
- 200 grams of shitake mushrooms.
- 200 grams of peeled prawns.
- 1 glass of white wine.
- 8 tablespoons of olive oil.
- I jumped.
- For the American sauce:
- 250 grams of onion.
- 200 grams of carrots.
- 2 read.
- 200 grams of fresh tomato.
- 20 grams of rice.
- 100 grams of prawns
- 1 liter of fish brother.
- ½ glass of brandy.
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How to make Turbot trunk with seafood sauce, mushrooms and prawns:
- The American sauce is the first thing we should start making.
- To do this, we poach the onion and carrot cut into julienne strips (thin strips) over a low heat.
- About 45 minutes later, when they are half-poached, add the sliced leek.Let the whole cook for half an hour more and add the chopped tomato, letting the whole cook for about 20 minutes.
- Add the previously sautéed prawns and flambé with the brandy.
- Add the rice, sauté the whole, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
- Blend with a blender and then strain 2 times so that no shellfish gets through.
- Place the turbot with a little oil together with the shitake mushrooms and sprinkle everything with a little salt on a baking tray.
- Place in the oven at medium temperature, that is, around 180ºC.
- When the fish is almost roasted, add a glass of white wine and over the mushrooms, the peeled prawns.
- We let roast 5 more minutes and it’s ready to eat.
- We accompany the trunk of turbot with the seafood sauce and with the mushrooms and roasted prawns.
