Shallow-Fried Supreme of Turbot in Lemon Sauce

Shallow-Fried Supreme of Turbot in Lemon Sauce

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This dish is a must-have for seafood lovers and those who enjoy light and crispy fish.
Servings: 10
Calories: 435


  • 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


  • 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
Cuisine Greek
Ingredients Fish & Seafood, Turbot
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