Turbot fillet with glazed mushrooms

Ingredients for Turbot fillet with glazed mushrooms

Instructions for Turbot fillet with glazed mushrooms

To prepare the Turbot fillet with glazed mushrooms recipe, please follow these instructions:

Red wine-balsamic boil in a small saucepan with sugar and småsimrer to the when a sirupagtig consistency. Purified Pearl onions and mushrooms Sauté in a small saucepan with a little butter and add a little sugar cane when they are almost tender. Then with a little hønsebouillion and Glaceres butter. Finally add lemon juice.

Norway lobster tails soigneres and rolled into a thin slice of Ham with fresh basil leaves. These fried crispy in hot pan. Filet of turbot FRY on the skin side and FRY completely finished on the side covered with tinfoil how to just before the fish gets a nice crispy surface.

Serve the fish on the bottom of the glazed onions/mushrooms with langoustine on top and garnish with red wine syrup around. Garnish with dill.