Turbot trunk recipe with seafood sauce, mushrooms and prawns

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.
• I jumped.

How to make Turbot trunk with seafood sauce, mushrooms and prawns:

1. The American sauce is the first thing we should start making.
2. To do this, we poach the onion and carrot cut into julienne strips (thin strips) over a low heat.
3. 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.
4. Add the previously sautéed prawns and flambé with the brandy.
5. Add the rice, sauté the whole, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
6. Blend with a blender and then strain 2 times so that no shellfish gets through.
7. Place the turbot with a little oil together with the shitake mushrooms and sprinkle everything with a little salt on a baking tray.
8. Place in the oven at medium temperature, that is, around 180ºC.
9. When the fish is almost roasted, add a glass of white wine and over the mushrooms, the peeled prawns.
10. We let roast 5 more minutes and it’s ready to eat.
11. We accompany the trunk of turbot with the seafood sauce and with the mushrooms and roasted prawns.