East Lothian Outdoor Guide

25 East Lothian Outdoor Guide Roast turbot 4 x 200g tranche of turbot (ask your local fish monger to do this for you) Butter Thyme Oil 1. Season the turbot then fry it in a hot pan with oil until both sides are golden brown. 2. Add butter and thyme then place in an oven at 180c for 8mins or until cooked. 3. Remove from butter and allow to rest. Mushroom bouillon 600g button mushroom finely sliced 2lt chicken stock (fresh) 1 clove garlic finely sliced 200ml Madeira 20ml soy sauce 5g salt 80g crème fraiche 50g butter 1. Place all ingredients in a sauce pan and reduce by ¾ then pass through a fine sieve. 2. Add 80g crème fraiche and 50g butter and leave aside. Boulangere Potato 1 shallot finely diced 1 clove garlic finely diced 40g butter 80ml chicken stock 1 sprig thyme 4 new potatoes sliced 1 cm thick 1. Sweat the garlic and shallot in the butter until tender. 2. Add the potato and thyme and season with salt. 3. Add chicken stock and simmer until cooked, adding extra water if required. foodanddrinkeastlothian.com