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 |
SOURCE: THE NATIONAL CULINAR
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