Using 10 x 100 g supremes of turbot
50 g flour
100 ml oil
3 lemons
150 g nut brown butter
chopped parsley
50 g flour
100 ml oil
3 lemons
150 g nut brown butter
chopped parsley
method
1. Heat the oil in a frying pan. Pass the fillets through the flour and shake off the surplus.
2. Place into the pan presentation side down. Fry until coloured, then turn and continue to fry until nicely coloured and firm to the touch.
3. Dress on a serving dish, place a slice of peeled lemon on each portion, squeeze lemon juice over the fish and sprinkle with the chopped parsley.
4. Just before serving, add a garnish of cooked tomato concassée, fillets of anchovy and stoned black olives. pour the hot nut brown butter over the fish.
2. Place into the pan presentation side down. Fry until coloured, then turn and continue to fry until nicely coloured and firm to the touch.
3. Dress on a serving dish, place a slice of peeled lemon on each portion, squeeze lemon juice over the fish and sprinkle with the chopped parsley.
4. Just before serving, add a garnish of cooked tomato concassée, fillets of anchovy and stoned black olives. pour the hot nut brown butter over the fish.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
