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roasted fillet of turbot with wild mushrooms and burrata

This is the recipe of the dish I presented last week at deGustiBooks .

INGREDIENTS FOR 4 PEOPLE:
- a rumble of about 1 kg.
- 4 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons extra virgin olive oil
- a burrata of about 200 grams.
- a bunch of calamint
- two cloves of garlic
- 250 gr. porcini mushrooms

Fillet (or the fishmonger fillet do!) turbot and cut each fillet into three pieces.
Prepare the marinade in a large bowl with oil, sugar, soya beans, a clove of sliced \u200b\u200bgarlic and a pinch of calamint well and sprinkle the fish fillets.
Cover with foil and let rest in refrigerator for 5 / 6 hours.
Clean mushrooms with a boxcutter first to remove excess soil and vegetation and then with the help of a damp cloth.
slice them fairly thin and saute quickly in a hot frying pan where you put the oil and a clove of crushed garlic.
Use the same pan to cook the fish 1 minute on each side to come up with a better crust color, then go fish fillets in a preheated oven for another 5 / 6 minutes.

Serve hot in the first recline fillets slightly overlapping each other, a generous spoonful of mushrooms and some butter for sealing an 'hour at room temperature, a few leaves calamint and a drizzle of olive oil.