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Miso-marinated Turbot Fillets with Mushroom Fricassee https://www.metro.ca/userfiles/image/recipes/filets-turbot-7239.jpg PT20M PT15M PT24H35M
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.
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4 thick turbot fillets 2 Tbsp. (30 mL) sake 2 Tbsp. (30 mL) Quebec miso paste 3 Tbsp. (45 mL) mirin 2 Tbsp. (30 mL) sesame seeds 1 cedar plank
Miso-marinated Turbot Fillets with Mushroom Fricassee

Miso-marinated Turbot Fillets with Mushroom Fricassee

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4
servings
0:20
Preparation
0:15
COOKING
24:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    thick turbot fillets
  • 2 Tbsp.
    (30 mL)
    sake
  • 2 Tbsp.
    (30 mL)
    Quebec miso paste
  • 3 Tbsp.
    (45 mL)
    mirin
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  • 2 Tbsp.
    (30 mL)
    sesame seeds
  • 1
    cedar plank
  • Selection unsalted butter


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  • 2
    shallots, finely minced
  • 2 cups
    (500 ml)
    mixed sliced mushrooms (shiitake (caps only) and porteenie
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  • 1
    garlic clove, minced
  • 1 tsp.
    (5 mL)
    minced fresh thyme
  • 1
    strip of zest of lemon
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  • 1/4 cup
    (60 ml)
    commercial veal stock
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Imprimer ma sélection

Preparation

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.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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