Turbot with mushrooms and crab

Ingredients for 4 servings:

• 4 fish fillets (turbot) or other fish, each approx. 200 – 250 g
• 2 medium-sized onions, diced
• ½ lemon(s), juice
• Salt
• Pepper, freshly ground
• 2 tbsp butter
• 1 tbsp oil, neutral
• 2 medium-sized onions, finely diced
• 300 g mushrooms, sliced
• 8 cl brandy
• 250 ml dry white wine
• 125 ml cream
• salt and pepper
• 125 ml cream, lightly whipped
• 200 g North Sea crabs, or more if you like
• Butter, for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Can also be prepared with other fish

Clean and slice the mushrooms and dice the onions. Wash the fish and debone if necessary. Season the prepared fish with salt and pepper, place it in an oblong, buttered baking dish with 2 diced onions, and drizzle with the juice of 1/2 lemon. Cook in a preheated oven at 200°C for about 10 minutes. In the meantime, prepare the mushrooms. Melt 1 tablespoon of oil and 2 tablespoons of butter, sauté 2 diced onions, add the finely chopped mushrooms, and fry. Season with salt and pepper and let the liquid evaporate. Pour over the brandy, mix well, and flambé. Deglaze with the wine, reduce slightly, stir in 1/8 l of cream, and reduce slightly. Season with salt and pepper. After about 10 minutes of cooking, add the mushrooms to the fish fillet and return to the oven for another 10 minutes. Whip 1/8 cup of cream until semi-stiff, pour over the cooked fish, scatter the crab meat on top, and return everything to the oven for about 5 minutes. Serve with rice, mashed potatoes, or baguette. A green salad is delicious with it.