Turbot Filets With Mushrooms And Dill
Delightful turbot filets topped with mushroom and dill sauce, baked to perfection. Perfect for a special dinner.
Ingredients
- 1 lb. WF turbot filets
- 6 oz. white button mushrooms
- 1 shallot
- 2 oz. butter
- 8 fl. oz. white wine (Meursault, Chardonnay)
- 4 fl. oz. fish broth or clam juice
- 2 fl. oz. heavy cream
- 1 egg yolk
- 2 tbsp. Fresh Dill, coarsely chopped
- Coarse Sea Salt and Black Pepper
- Olive oil or butter to grease pan
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