Turbotin à la Fermière (Chicken Turbot à la Fermière)

Ingredients

• 1 turbotin
• butter
• 2 shallots
• a few rounds of carrot
• a few rounds of onion
• fragments of parsley stalks
• thyme
• bay
• 4 décilitres red wine
• 30 grammes butter
• 100 grammes raw mushrooms
• butter
• beurre manié
• 100 grammes butter

Instructions

1. Scatter over the bottom of a buttered tray 2 sliced shallots, a few rounds of carrot and of onion, fragments of parsley stalks, thyme and bay.
2. Lay the turbotin on these aromatics.
3. For a piece of 1 kilo, moisten with 4 décilitres of red wine and add 30 grammes of butter divided into small pieces.
4. Poach gently, basting often.
5. Drain the turbotin, arrange it on the serving dish, surround it with 100 grammes of raw mushrooms sliced and tossed in butter, and keep hot.
6. Strain the cooking liquor and reduce it by half.
7. Thicken it with a piece of beurre manié the size of a walnut and complete with 100 grammes of butter.
8. Pour the sauce over the turbotin and its garnish and glaze briskly.