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Ingredients

Fish Cream Sauce:

• 1 1/4 cups chicken stock
• 1 1/4 cups fish stock
• 6 mussels in shells
• 1/2 cup white wine
• 1-ounce mushrooms
• 4 peppercorns
• 5 parsley stems
• 5 chervil stalks
• Salt and pepper
• 1 1/4 cups double cream

Poached Turbot:

• 8 ounces new season peas, plus 4 ounces
• 1/4 of iceberg lettuce
• 2 tablespoons unsalted butter, plus 2 tablespoons
• 2 shallots, chopped
• 1 clove garlic, chopped
• 4 ounces white wine
• 1 cup chicken stock
• 4 (5-ounce) Turbot fillets
• 8 large langoustines
• 1/4 pound giroles (very small) or morels, washed
• 2 teaspoons horseradish cream
• Salt and freshly ground black pepper
• Pinch cayenne
• 1/4 lemon, juiced
• Whipped cream, for garnish
• 20 white or green asparagus stalks, cooked
• Sliced truffles, for garnish
• Parsley, for garnish

Description

Food Network Invites You To Try This Poached Turbot, Langoustine, Truffle, And Horseradish Recipe.

Food Network