A gorgeous fish recipe from Conrad Gallagher.


  • for the fish:
  • 4 oz piece of fresh turbot
  • 1 table spoon of polenta flour
  • salt and pepper
  • 1 egg
  • for the fricassee of mushrooms:
  • mixed field mushrooms
  • 0.25 cup morels
  • 0.25 cup giroles
  • 0.25 cup chantrelles
  • 0.25 cup porcini
  • 1 table spoon of unsalted butter
  • sprig of thyme
  • for the mushroom duxelle:
  • 1 tsp of olive oil
  • 1 tblsp of chopped shallot
  • 1 tblsp of sliced porcini mushrooms
  • 1 tblsp of sliced button mushrooms
  • 1 tsp of butter
  • 1 tsp of grated parmesan
  • 1 tsp of truffle oil (optional)


  • Beat the egg and coat the fish through the egg and the polenta.
  • Clean all the mushrooms and remove any hard skin of soil.
  • To make the duxelle, using a hot pan add the olive oil and shallot toss gently, add the button mushrooms add the porcine and thyme.
  • Cook for 5 to 10 minutes. Add the butter, finish with the parmesan, and blend until smooth.
  • Using a thick bottom pan, sauté gentle the wild mushrooms until crispy and season with salt and pepper.
  • Pan fry the fish until golden brown.
  • Serve in a big white bowl.

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