Turbot fillet with mushrooms and tarragon

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  • 4 pieces of turbot fillet
  • flower
  • 1 tbsp lemon juice
  • 1 shallot chopped
  • 4 tbsp olive oil
  • 2 tsp cornstarch or binder
  • 250 grams of mushrooms of your choice brushed clean and cut into slices
  • 2 tbsp creme fraiche
  • 1 tbsp fresh tarragon chopped
  • 2 dl fish stock
  • salt and freshly ground pepper

  • Kitchen: French
  • Meal: Main dish
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Passive time: 40 minutes
  • Portions 4 persons

Preparation method

Put the fillets in the flour and sprinkle with salt and pepper. Brush the mushrooms and cut them into strips or slices. Peel and chop the shallot. Heat 3 tablespoons of oil and fry the fish fillets for 3 to 4 minutes on each side until tender and golden brown. Keep them warm on another dish and add 1 tablespoon of oil to the fat and fry the mushrooms and shallot for about 2 minutes. Pour in the stock and bring to the boil. Mix the cornstarch with 1 tablespoon of water (all binders are not mixed). Stir this through the mushroom mixture until the sauce binds. Stir in the crème fraiche, tarragon and lemon juice. Serve the sauce with the fish.