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Ingredients

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

• 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

• 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

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

Description

Hell's Kitchen Winner Kellie Cresswell's Adventurous Recipe Combines Turbot Fillets With White Wine Sauce And Parmesan Butter

UK TV