|White button mushrooms||11 Ounce, sliced|
|Lemon juice||2 Tablespoon|
|Sour cream||3 Tablespoon (Creme Fraiche)|
Heat a browning dish in the microwave oven for 6 minutes on HIGH.
When the browning dish is hot, melt half the butter and add the mushrooms.
Stir with a spatula, until they stop sizzling.
Season with salt and pepper.
Add the lemon juice and stir well.
Cover and microwave on HIGH for 3 minutes.
Separate the egg.
Skin and bone the salmon and puree in a food processor, gradually adding the egg white and then the sour cream (creme fraiche).
Add salt and pepper to taste and puree once more.
Spread the remaining butter over the base of a serving dish.
Sprinkle with salt and pepper.
Rinse the turbot fillets under plenty of cold running water and pat dry on kitchen paper.
Put two fillets in the dish side by side.
Season lightly with salt and pepper.
Cover with the salmon puree, then with the remaining turbot fillets.
Sprinkle salt and pepper over.
Arrange the mushrooms round the fish.
Cover and micro wave on HIGH for 5 minutes.
Whisk the egg yolk together with the cooking liquid from the mushrooms.
Coat the fish and mushrooms with this sauce.
Put the serving dish in the oven and cook for a further 2 minutes on HIGH.