Turbot a la Piemontaise

A classic French way of cooking turbot, Turbot Piemontaise (tuhr-boh ah lah pee-ay-mawn-tayz) is a meal in itself. If preferred, the rice may be cooked in vegetable stock instead of water.

4 turbot steaks

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 garlic cloves, finely chopped

1 teaspoon dried rosemary

1 teaspoon dried marjoram

1 tablespoons chopped fresh parsley

8

11. oz. vegetable or fish stock

1 oz. butter onion, finely chopped celery stalks, trimmed and finely chopped

4 oz. mushrooms, wiped clean and sliced

12 oz. long-grain rice, washed, soaked in cold water for

30 minutes, drained, cooked and kept hot

2 large tomatoes, sliced

Preheat the oven to warm 325 °F (Gas Mark 3, 170’C).

Place the turbot steaks on the bottom of a large ovenproof dish. Sprinkle over the salt, pepper, garlic, rosemary, mar- joram and parsley. Pour over the stock. Place the dish in the centre of the oven and bake for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.

Meanwhile, prepare the rice. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion, celery and mushrooms. Fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Using a slotted spoon, transfer the vegetables to a large mixing bowl. Stir the cooked rice into the mixture.

Set aside and keep hot.

Add the tomato slices to the fat remaining in the pan and fry them for 1 minute on each side. Remove the pan from the heat.

Remove the turbot from the oven.

Using a fish slice, transfer the turbot steaks to a warmed serving dish and arrange them around the edge. Discard the cooking liquid. Pile the rice mixture in the middle and garnish the turbot with the tomato slices. Serve at once.

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