Turbot Steak with Ceps from Keep it Simple by Alastair Little
This is a special dish for the brief time when fresh ceps are available. It does not work with dried mushrooms, so don't be tempted to substitute them; If you cannot get fresh ceps then it is bette...
Ingredients
- 4 turbot steaks, each weighing about 225 g/8oz
- salt and pepper
- 85 g/3 oz butter
- about 3 tbsp sunflower oil
- ½ lemon
- small handful of flat leaf parsley
- 1 garlic clove
- 900 g/2lb ceps
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