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Miso-marinated Turbot Fillets with Mushroom Fricassee
2013-08-06
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.
4
Chef Caroline McCann
0
0
0
0
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
4
servings
0:20
Preparation
0:15
COOKING
24:35
TOTAL TIME
Ingredients
-
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
-
Selection unsalted butter
-
2
shallots, finely minced
-
2 cups
(500 ml)mixed sliced mushroom (shiitake (caps only) and porteenie
-
1
garlic clove, minced
-
1 tsp.
(5 mL)minced fresh thyme
-
1
strip of lemon zest
-
1/4 cup
(60 ml)commercial veal stock
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
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