Escallop of Turbot with Girolle Mushrooms, Baby Leeks, Shallot, and Chablis Dressing

Serves 4

What you need:

4 x 150g /6oz. escallops of turbot
8 baby leeks, washed and cut into batons
4 shallots, finely chopped
50ml/2fl.oz Chablis wine
1⁄2 clove garlic, finely chopped
250g /9oz girolle mushrooms, washed and dried
130ml /4fl.oz chicken stock
1 teaspoon Dijon mustard
5ml /1 teaspoon white wine vinegar
A little salt and freshly ground black pepper
Sprig of chervil to garnish

What you do:

Whisk garlic and shallots with the Chablis, white wine vinegar and Dijon mustard. Whisk in a small amount of olive oil until emulsified. Season with a little salt and freshly ground black pepper. Blanch the baby leeks in chicken stock. Brush pan with a little oil and heat. Gently fry girolle mushrooms. Brush a separate pan with a little oil and heat. Season the turbot and place skin side down into the pan. Cook for approx. 4 minutes. Turn the fish and place into the oven for approx 6-8 minutes, until cooked. Serve the turbot on a bed of leeks. Combine the girolle mushrooms with the shallot dressing and spoon over and around the fish. Garnish with a sprig of chervil.

Chef’s Tip: If chervil is difficult to find, use flat parsley instead.

Lorcan Cribbin, Bang Café, 11 Merrion Row, Dublin 2.