Poached Turbot, Langoustine, Truffle, And Horseradish Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 pound giroles (very small) or morels, washed

4 (5-ounce) Turbot fillets

5 chervil stalks

1/2 cup white wine

Salt and pepper

Sliced truffles, for garnish

Salt and freshly ground black pepper

Pinch cayenne

4 peppercorns

1 clove garlic, chopped

1/4 lemon, juiced

1/4 of iceberg lettuce

Parsley, for garnish

20 white or green asparagus stalks, cooked

2 shallots, chopped

2 teaspoons horseradish cream

1 1/4 cups fish stock

2 tablespoons unsalted butter, plus 2 tablespoons

Whipped cream, for garnish

1 1/4 cups chicken stock

1-ounce mushrooms

1 1/4 cups double cream

8 ounces new season peas, plus 4 ounces

6 mussels in shells

1 cup chicken stock

4 ounces white wine

8 large langoustines

5 parsley stems

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