Turbot, wild mushroom and leeks is Magpie’s dish of the week

Turbot, wild mushroom and leeks
Turbot, wild mushroom and leeks

Here is the latest fish recipe courtesy of the Magpie Cafe, Whitby.

Ingredients – serves 4

4 x 200g Turbot fillet

300g Wild Mushrooms

2 Leeks, very finely sliced

2 cloves Garlic, crushed

Olive oil for cooking

75g Butter

Salt and pepper

10g Truffle Shavings

80g Parmesan shavings

Chopped parsley

Truffle oil for drizzling

500g Spinach

100g toasted Almonds

Method

Heat a frying pan until hot and add a little oil. Season the turbot fillets with salt and pepper and carefully lay the fillets (flesh side down) into the hot pan, pan fry these for 3-4 minutes then turn the fillets over and cook for another 3 minutes.

While the turbot is cooking, heat another pan and add a little oil, add the leeks

and wild mushrooms and over a high heat sauté these until golden before adding

the garlic and chopped parsley. Sauté for a further minute and set aside.

In a third pan heat a little oil and add a knob of butter, once this is hot add the

flaked almonds and cook in the butter until they start to turn golden in colour,

finally add the spinach, tossing the pan frequently until the spinach has wilted

and mixed with the almonds.

To serve, share the spinach between four plates and then sit on the turbot fillets,

spoon over the wild mushrooms and leek before finishing with the parmesan and truffle shavings and a good drizzle of truffle oil.