Turbot Rondelle with Mushroom Slices in a Fine Mushroom Jam Sauce

Have fun preparing this mushroom dish!

Garnish Carefully clean the stalks of the mushrooms with a kitchen knife, brush the mushrooms under running water and dry them on a tea towel. Put 2 whole mushrooms aside for later, cut 24 thick slices from the others. Finely dice half of the rest coarsely, half as brunoise.

Prepare the turbot by removing the head and tail, lifting the skin on both sides. Cut the fish into even slices of 230 g each and cut off the first limb of the spine with scissors on both sides of the fish pieces. Sauté the rondels with olive oil in a casserole over medium heat, toast them in butter with the unpeeled garlic and the fennel sprigs until golden brown, then remove them from the cooking pot.

In the same saucepan, briefly bring the porcini slices to a boil with the sauce stock, then simmer on low heat for 5 min with the lid closed. Add the fish again, simmer for 1 minute, then drain. The turbot pieces should now have a light golden brown color and a very tender consistency and be about 45 °C in their center.

Cover the fish slices with aluminum foil and keep them warm on the broiler until the heat reaches 52 °C in the center.

Sauce funds Sauté the fresh fennel with the unpeeled clove of garlic without letting it brown. Stir in the peppercorns, slice of lemon and the fennel stalks and mix with the

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