Chablis-poached turbot with wild mushrooms and wilted greens

Push out the boat with Mark Baumann's luxurious fish dish, combining tender turbot with a creamy wine and mushroom sauce
By Mark Baumann
Chablis-poached turbot with wild mushrooms and wilted greens
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 50 g butter
  • 4 turbot fillets, wild if possible
  • 2 tbsp flour, for coating
  • 1 pinches black pepper
  • 350 g wild mushrooms, blewit, chanterelles, trompet de mort and shiitake, roughly chopped
  • 500 ml white wine, Chablis
  • 200 g spinach leaves, roughly shredded
  • 200baby g leeks, roughly chopped
  • 200 g bok choy, roughly chopped
  • 500 ml whipping cream
  • 1 handfuls parsley, chopped
  • 1 handfuls chives, chopped


1. Heat 25g of butter in a large, heavy-based frying pan until it sizzles. 2. Coat one side of the turbot fillets in a little flour and season with salt and freshly ground pepper. Add the turbot fillet to the pan, flour side-down, and seal for one minute. 3. Turn the turbot over and add the wild mushrooms and Chablis wine. 4. Simmer until the wine is reduced by two-thirds and the fish is just cooked through. 5. Meanwhile, heat the remaining butter in a separate frying pan. Add the spinach, leek and bok choy, season with salt and freshly ground pepper and fry until the vegetables are just wilted. 6. Add the cream to the fish and gently heat through. 7. Serve the turbot on the wilted greens with a little cream sauce and the wild mushrooms spooned over, garnished with chopped parsley and chives.

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