Turbot Fillets with Cockles and Mussels

in truffle sauce.

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Ingredients

4	turbot fillets
80 g	Périgord truffle, roughly chopped
500 g	cockles, cleaned
500 g	mussels, cleaned
100 g	butter
1	onion, chopped
2 tbsp	parsley, chopped
2 tbsp	thyme, chopped
1	bay leaf
1 glass(es)	dry white wine
50 ml	olive oil
	salt and pepper

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to 200°C. Season the turbot fillets with salt and pepper. In a pan, heat the oil. Fry the fillets from both sides for 1-2 minutes. Transfer the fillets onto a lined baking tray and bake for 5-10 minutes until just done.

In a large saucepan, melt half of the butter. Sauté the onion and the herbs. Pour in the wine. Add the cockles and the mussels and cook over high heat until the mussels are open. Strain through a sieve and collect the cooking liquid in a small saucepan. Whisk in the remaining butter. Season to taste with salt and pepper. Stir in the Périgord truffle.

Arrange the fish fillets with the cockles and mussels on individual plates. Pour over the truffle sauce and serve with baguette.