Turbot With Morille Pasta Recipes

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TURBOT EN PAPILLOTE



Turbot en Papillote image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 19

1 cup julienned fennel bulb
1/3 cup coarsely chopped Tomato Confit
1/4 cup coarsely chopped pitted Nicoise olives
2 teaspoons bottled capers, rinsed
1 large egg, separated
1 tablespoon heavy cream
4 (12-inch square) pieces of parchment paper
4 (6-ounce) portions turbot fillets, skin removed
1/2 cup dry vermouth
1/2 teaspoon fine sea salt mixed with 1/8 teaspoon freshly ground pepper
4 tablespoons vegetable oil
6 whole salted anchovies (about 1 1/2 ounces), available at Italian or Greek food stores
4 ounces (1 stick) unsalted butter, softened
1 teaspoon minced shallots
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon fresh lemon juice
1/8 teaspoon minced garlic
1/8 teaspoon freshly ground white peppe

Steps:

  • Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
  • In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
  • Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
  • To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
  • Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);

TURBOT WITH MORILLE PASTA



Turbot With Morille Pasta image

Make and share this Turbot With Morille Pasta recipe from Food.com.

Provided by enigmused

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 kg turbot
50 g dried morels
4 slices of uncooked duck foie gras, about 150g
300 g fresh pasta
1 cup creme fraiche
100 g butter
10 1/2 ounces dry white wine
2 -3 shallots
salt
pepper

Steps:

  • Rehydrate mushrooms by immersing in lukewarm water for 20-25 minutes. Wash mushrooms 2-3x until any grit has been removed. Peel and cut the shallots.
  • Melt 20g butter in a pan and add shallots. Add mushrooms and 7 oz. white wine. Simmer on low heat, 4-5 minute Add creme fraiche and let simmer again for about 10 minute Salt and pepper as desired.
  • Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute
  • Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces.
  • Prepare turbot: Melt butter in a hot pan and add turbot and 3.5 oz. white wine. salt and pepper as desired. Cook for about 15 minute Sprinkle shallots on top before serving.

Nutrition Facts : Calories 668.7, Fat 43.9, SaturatedFat 26.7, Cholesterol 189.7, Sodium 190.2, Carbohydrate 46.4, Sugar 0.8, Protein 10.2

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