Turbot crown and mushroom salad

Yield: 4 servings

Measure Ingredient
\N \N Hartmut Handke
1 pounds Turbot crown (the fringe on 1 edge of the fillet),
\N \N Poached in fish stock
½ pounds Button mushrooms, cut in quarters and poached
\N \N In salted water
2 tablespoons Red onions, fine diced
1 teaspoon Chopped dill
1 teaspoon Chopped parsley
⅓ cup Olive oil
\N \N Juice of 1 1/2 lemons
\N \N Salt and pepper to taste


Method: Prepare marinade with diced onions, chopped dill, chopped parsley, olive oil, lemon juice and salt and pepper. Fold turbot crown and mushrooms into marinade very carefully to avoid breaking up turbot crown. Let marinate 1 hour. Spoon 6-ounce portions in middle of the plates. Serve with some seasonal greens and oven-roasted Roma tomatoes.

Submitted By SHERREE JOHANSSON On 10-14-94

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