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Pan-fried turbot with mushroom, bacon and red wine sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. For the pan-fried turbot, dredge the turbot fillet in the flour and shake off any excess.

  2. Heat the olive oil in a frying pan and fry the turbot for 1-2 minutes on each side, or until completely cooked through.

  3. Meanwhile, for the sauce, heat the olive oil and butter in a pan, add the onion and bacon and gently fry for 4-5 minutes, or until the onion is softened and the bacon is lightly browned.

  4. Add the mushrooms and cook for 1-2 minutes.

  5. Add the red wine and fish stock, turn up the heat and simmer until the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper.

  6. To serve, place the turbot onto a serving plate and pour over the sauce.

Ingredients

For the pan-fried turbot

  • 1 turbot fillet, skin removed
  • 1 tbsp plain flour
  • 1 tbsp olive oil

For the mushroom, bacon and red wine sauce

  • 1 tbsp olive oil
  • 30g/1oz butter
  • ¼ onion, finely chopped
  • 2 rashers streaky bacon, chopped
  • 100g/3½oz mushrooms, sliced
  • 100ml/3½fl oz red wine
  • 50ml/2fl oz hot fish stock
  • salt and freshly ground black pepper

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Pan-fried turbot with mushroom, bacon and red wine sauce

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