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Turbot poached in red wine with pommes pure

Turbot poached in red wine with pommes pure Recipe

  • 1 bottle light red wine , such as Beaujolais
  • 750g ratte potatoes , skins left on
  • 142ml carton double cream
  • 50g butter , cut into cubes
  • olive oil
  • 2 salsify , peeled, cut into batons and soaked in water with a squeeze of lemon , drained
  • 125g girolles , washed and dried
  • 4 x 120g pieces turbot , skin removed
  • 4 sturdy Baby Gem lettuce leaves, outer ones
  • 1 garlic clove , crushed
  • 3 tbsp shallots confit, made by frying 4 finely chopped shallots in 25g butter until soft and sweet
  • butter for finishing
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