Shallow-Fried Supreme of Turbot in Lemon Sauce
This dish is a must-have for seafood lovers and those who enjoy light and crispy fish.
Ingredients
- 70 oz supremes of turbot each weighing about 7 oz
- olive oil
- 20 floz dry white wine
- 20 floz fish stock
- 4 tbsp chopped dill
- 2 tbsp diluted arrowroot
- 4 egg yolks
- grated zest and juice of 2 lemons
- 15 floz cream
- sprigs of dill
Instructions
- Shallow fry 10 x 200 g supremes of turbot in a pan in a little olive oil, then add 300 ml dry white wine, 300 ml fish stock, 50 g chopped dill and seasoning.
- Cover with greaseproof paper and a lid and cook for 5 minutes.
- Transfer the fish to a serving dish and reduce the cooking liquid by half, lightly thicken with 20 g diluted arrowroot and a liaison of 4 egg yolks, the grated zest and juice of 2 lemons and 225 ml cream.
- Cook gently until it thickens, then pour over the fish and serve garnished with sprigs of dill.
Calories: 435 kcal
Carbohydrates: 7 g
Protein: 35 g
Fat: 25g
Saturated Fat: 12 g
Cholesterol: 234 mg
Sodium: 510 mg
Potassium: 637 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 845 IU
Vitamin C: 15 mg
Calcium: 103 mg
Iron: 1 mg