Leeks, Girrolle Mushrooms, Tarragon and White Wine

Ingredients: 

1 whole Turbot

500g Baby leeks

1 bottle dry white wine

1 litre cream

500g girrolle mushrooms

1 bag tarragon

200g butter

5 shallots

1 clove garlic

12 new potatoes

Method:

1.Fry Shallots in butter and add Turbot and seal

2. Add white wine and braise for 4-5 minutes

3. Remove the fish and add leeks, potatoes, mushrooms and tarragon to pan

4.Reduce and add cream

5.Serve

This recipe will be demonstrated on Our Signature Dish Kitchen at the Dalriada Festival on the 18th and 19th of June 2011 by Chris Bell from River Room Restaurant in Galgorm Manor