Turbot with Riesling wine sauce

1. Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.

2. Melt butter in a skillet and let sweat the shallots and leeks. Toss the mushrooms, pour Riesling wine and cream, salt and pepper. Simmer 20 minutes.

3. Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.

4. Arrange the fish with the mushrooms on the plates. Drizzle with Riesling sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. Serve immediately.

Photo credit: Sucré Salé