Lay turbot fillets in a shallow baking dish.
Preheat barbecue to medium-high.
In a bowl, combine sake, miso, mirin and sesame seeds.
Pour over turbot and marinate 24 hours in the refrigerator.
Soak cedar plank in cold water for 30 min.
In a skillet over medium heat, melt 1 Tbsp. (15 mL) butter.
Add shallots and cook 2 minutes until glassy.
Add mushrooms and 1 Tbsp. (15 mL) butter. Cook 5 min. or until nicely browned.
Add garlic, thyme, lemon zest and veal stock.
Bring to a boil and reduce by ¾. Adjust seasoning and keep warm.
Lay turbot fillets on drained plank and put on the heated grill.
Close the cover and cook 15 minutes or until fish is easily flaked with a fork.
Serve with mushroom fricassee and a green vegetable.
Note: Miso contains probiotics that are great for digestive health. To take full advantage of miso’s health benefits, add it at the end of the cooking time to avoid overly heating it. Linda Montpetit, nutritionist.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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