1.2 kg of turbot fillets
350 g of mushrooms
4 shallots
500 cc of dry cider
100 g cream
50 g of butter
Pepper
Salt
The Breton coasts framed a reputed fragment of the Atlantic coast in connection with harvesting, coastal fisheries, or height. Among the fish, the Britons spend special fervour the turbot of Cancale. Next to him, appears a number of simple dishes like sardines at the plate, red mullet in salt, the mackerel to the wine and the dish we are discussing today, turbot with cider.
Preparation:
Mix the shallots - finely chopped - with the mushroom - cut into slightly larger pieces.
Grease with butter a source for oven and spread on the bottom half of the mixture. Spicing up the turbot filets and distribute them on the bottom of the source, forming a single layer. Sprinkle with half of the remaining mixture.
Beat cream with cider in a container. Salt and pepper and cook to simmer, stirring without stopping, even reduced to almost half of the initial volume. Distribute on the content of the source, cut butter in small squares, and distribute them over the cream.
Put the source in the oven, preheated to 210 ° C, and keep about 20 minutes. Serve immediately.
Data:
A little cider. Britain and neighbouring Normandy are producing areas of cider, which appears frequently in traditional recipes accompanied with cream, butter or cream: three fat most used in the cuisine of the area.
