Pan Seared Fillet of Turbot with Polenta and Fricassee of Field Mushrooms

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)


  1. Beat the egg and coat the fish through the egg and the polenta.
  2. Clean all the mushrooms and remove any hard skin of soil.
  3. 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.
  4. Cook for 5 to 10 minutes. Add the butter, finish with the parmesan, and blend until smooth.
  5. Using a thick bottom pan, sauté gentle the wild mushrooms until crispy and season with salt and pepper.
  6. Pan fry the fish until golden brown.
  7. Serve in a big white bowl.


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