Baked Turbot
This herby, lemony Atlantic Canadian turbot is made even better with a delicious cream sauce
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Cooking tools:
- Fine-mesh sieve
- Baking dish
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
Ingredients
- 1 tbsp. (15mL) Olive oil or unsalted butter
- 1 cup (250mL) Onions, diced
- 6 - 6 oz. (170g) Turbot fillets
- 1 1/2 cups (375mL) Mushrooms, sliced
- Pinch Salt and pepper
- 1/4 cup (60mL) Lemon juice
- 1/2 cup (125mL) 35% Whipping cream
- 3 Egg yolks
- 1 cup (250mL) Fish stock
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