1- Put the seeds from 3 vanilla pods into the Aroma Diffuser. Top up with water to the “Max” level.
2- Place the turbot on the fish tray. Add salt. Split the remaining vanilla pods in two and place them « open side » down on the fish. Add the finely cubed pineapple and keep the juice for later. Cook for 20 to 25 minutes according to the thickness of the fish.
3- Place the black mushrooms in a dish, cover with hot water and leave to swell for 30 minutes. When soft, place in the steaming bowl. Mix together the crème fraîche, egg yolk and corn flour in a ramekin placed inside the same steaming bowl and cook together for 15 minutes.
4- Scrape the vanilla seeds into the sauce using the blade of a knife. Add a little pineapple juice and beat the sauce with a fork or a whisk until it is creamy. Add salt to taste.
5- Place the turbot fillets on a bed of black mushrooms on each plate and drizzle with sauce. Add a few pineapple cubes. Serve with the hot vanilla sauce on the side along with the rest of the pineapple cubes (reheat gently in a saucepan).
Tips: Vanilla is the fruit of an orchid. The pods should always be plump and a shiny brown colour.
For that « special touch » : Add prawns and finely chopped scallops to the sauce.