Wild Mushroom, Tomato and Spinach Turbot

Hell's Kitchen winner Kellie Cresswell's adventurous recipe combines turbot fillets with white wine sauce and Parmesan butter
Wild Mushroom, Tomato and Spinach Turbot
  • Rating:
  • Serves: 2
  • Cook Time: 1.0833333333333333 hours 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the Parmesan butter

  • 50 g unsalted butter
  • 50 g breadcrumbs
  • 50 g parmesan

For the tomato sauce

  • 1 tbsp olive oil
  • 1/2 shallots, diced
  • 2 plum tomatoes
  • 1 clove garlic, sliced
  • 1/2 tsp white wine vinegar
  • 1 tsp sugar
  • salt and black pepper

For the white wine sauce

  • 2 tbsp olive oil
  • 200 g shallots
  • 1 stick celery
  • 1 clove garlic, sliced
  • 250 ml white wine
  • 250 ml fish stock
  • 100 ml double cream
  • knob of butter

For the turbot

  • 3 tbsp olive oil
  • 2 x 150 g turbot fillets
  • 250 g spinach leaves
  • 100 g wild mushrooms
  • salt and black pepper


1. Combine the butter with the Parmesan and breadcrumbs. Season and place, in a sausage shape, between two sheets of greaseproof paper. Using your hands, roll out until 5mm thick. Freeze for at least an hour.

2. Preheat the oven to 180C/gas 4.

3. For the tomato sauce, heat the olive oil in an oven-proof frying pan and add the shallots; cook for a few minutes until softened, but not coloured. Add the tomatoes, garlic, white wine vinegar, sugar and seasoning. Place the lid on the pan and cook in the oven for about an hour, until the tomatoes have reached a pulp-like consistency.

4. For the white wine sauce, heat the olive oil in a saucepan, add the shallots, celery and garlic and cook until browned. Add the white wine and reduce until almost dry.

5. Pour in the fish stock and reduce to a coating consistency - about 10-15 minutes. Strain through a fine sieve, return to a low heat, and stir in the cream and butter. Keep warm until ready to serve.

6. Heat 2 tablespoons of olive oil in a frying pan and add the fish; cook for 2-3 minutes on each side.

7. While the fish is cooking, heat the remaining olive oil in a separate frying pan over a medium heat and fry the baby spinach and wild mushrooms for a few minutes until softened.

8. Put the fish fillets on a baking tray and layer with the tomato mixture, the spinach, and the mushrooms. Finish with a slice of frozen Parmesan butter. Bake for 5 minutes at 190C/ gas 5, and serve accompanied with the white wine sauce.

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