Belgian turbot (microwave)  Ingredients:       1 1/2 kg turbot    500 g mussels       150 g prawns    100 g mushrooms       1 small onion    1/2 cup white wine       1 egg yolk    50 g butter       1 tablespoon flour    2 tablespoons liquid cream       salt to taste    ground pepper to taste

Preparation:

1- Wash the fish and dry with paper towel. 2- Put 1 tablespoon butter with the chopped onion in a microwave safe bowl and cook on high power for 3 minutes. 3- Incorporate mushrooms, washed and sliced, wine, salt, pepper, and cook 4 minutes. 4- Strain the cooking liquid and reserve. 5- Peel the prawns and reserve. 6- Clean and wash the mussels. 7- Cook the shells, the heads of the prawns and mussels in 1/2 cup hot water for 2 minutes or until mussels open, permeated by a conical strainer, squeeze the head and reserve the broth. 8- Put the remaining butter in another glass pan and heat for 40 seconds. 9- Add flour, mix and add stirring the juice from the prawns and mussels. Cook 2 minutes. 10- Remove from microwave, add the cream and yolk, and mix well. 11- Place the turbot in an ovenproof dish. 12- Cover with plastic wrap and cook 4 minutes perforated. 13- Cover with the sauce with shrimp and mussels without shells, cook 2 minutes and serve immediately.

Categories:  Belgian, Fish, Seafood

Estimated Serving:  4

Estimated preparation time:  30 min.

Language:  English

Shared by:  Bianca    2010/12/01