Supreme de turbot a la feuille de moutarde

By corlear

from the Clos de Vougeot

Ingredients

• For the sauce:
• 3.5 lb filet of turbot
• 2.5 lbs button mushrooms
• 2 leeks
• 3 T mustard seeds
• 2 T heavy cream
• 10 sprigs chervil
• 10 sprigs chive
• 2 shallots
• 1 lb butter
• 16 mustard leaves
• 1 btl White wine (Aligoté)
• 4 shallots
• 1 pint light cream
• 3 oz Noilly Prat
• 2 oz butter
• Starch
• 4 sprigs tarragon
• 2 T white wine mustard

Details

Servings 8

Preparation

Step 1

Clean and dice the mushrooms and shallots. Clean the leeks and cut into fine cylindrical pcs.

Sweat the shallots and add the leeks, mushrooms and cook until water is totally gone. Salt and pepper to taste. Drain for 1 hour then add 2 T heavy cream, 3 T mustard grains, chives, chervil.

Place this on the mustard leaves. Cut the filet length-wise to form a pocket. Salt and pepper the interior and put the mustard leaves inside.

Place filet on a buttered pan, dab with butter and add salt and pepper. Cook 8-12 min. depending on the thickness of the filet.

Sauce:
Dice the shallots and sweat in butter. When lightly colored, deglaze the pan with the Noilly Prat and the wine. Reduce in half.

Add the cream and reduce by 25%. Verify seasoning and then thicken with the starch. Off the flame and add the butter, 2 T mustard and the tarragon.