Recipe for pan-seared turbot
Meunière-style Turbot – this recipe is almost a bit vulgar, but without a doubt the best “fish fillet” I have ever tasted.
I was at my local fishmonger and, as always, I asked him the question: “What should I eat?” He usually picks out a delicious fish that is in season. He started by showing me a hake, but then he remembered that he had two small turbots for us. Turbot is also known as the “Filet Mignon of the Sea” and is a divine delicacy. I always ask how my fishmonger (who is a trained chef) thinks I should prepare what he sells me, and I must admit I was shocked when he said I should cook the fish the same way I would cook a plaice. He gave me his flour mixture, which consists of, among other things, rye and wheat flour.
As always with fish, I dry brine it before cooking so the meat is firmer, more succulent, and the salt also enhances the fish’s good flavor. After that, it was breaded and fried in plenty of butter.
Pan-seared Turbot
Equipment
- Cutting Board
- Knife
- Pot
- Frying Pan
Ingredients
Turbot
- 2 pcs. Turbot ours were very small
- Coarse salt gourmet salting
- Flour preferably a mix of rye and wheat flour
- Butter for frying
- Lemon Juice
Potato
- 500 gram Potato new
- Salt
- Parsley
Instructions
Potatoes
- New potatoes should be eaten with the skin on, I think.
- The potatoes here were very small, so adjust the cooking time upwards if you have larger potatoes.
- Use whole parsley stalks for the recipe: Start by cutting the stalks off and placing them in a pot with water and salt. The parsley leaves should be coarsely chopped and used at the end.
- Put the potatoes in the water and bring to a boil. Make sure you remember to taste the water, it should taste like seawater.
- Turn down the heat when they start to boil, so they’re not boiling vigorously but only simmering. Cook them for 10 minutes and then turn off the heat. Let them rest in the cooking water for another 10 minutes.
- When they are cooked, take them directly from the pot (so some of the cooking water comes with them) and put them in a pan with butter. I used the pan and butter I had fried the fish in. Add the parsley and toss everything together. You can even add a bit more cooking water, which makes the parsley and butter stick to the potatoes and gives them a shine.
- Season with a little salt and pepper and serve immediately.
Fried turbot
- My turbots were skinned and the heads were removed. Start by rinsing the fish well and thoroughly inside, and remove blood and any roe. Otherwise, no bones need to be removed as they retain the juice and flavor, while making it easier to eat.
- Gourmet salt the fish before cooking: Sprinkle coarse salt on both sides of the fish and let it sit for 8-10 minutes to draw out moisture and let the salt penetrate. Then rinse it under cold water to stop the salting process and prevent it from becoming inedible. Pat it dry on all sides with a clean kitchen towel or paper towel.
- Heat a pan over medium-high heat (11 out of 14 on my stove) and add a (very) large dollop of butter. When the butter is melted and starts to foam, it’s ready.
- Dip both fish in the flour mixture and place them in the pan. Remember to lay them away from you, so the fat doesn’t splatter on you.
- Fry for 3-4 minutes on each side and let them rest for about 2 minutes (while you finish the potatoes) on absorbent paper/a clean kitchen towel.
- Serve with a slice of lemon to squeeze over the fish.
- If you’re unsure how to eat this creature, I’m happy to help. There is a fillet on the upper and underside. Start by making a cut at the top along the bone/spine. Now you can scrape/push your fork from the outside inward. This way, you won’t get any bones with it. Once you’ve finished one side, simply turn the fish over and repeat the process.
- Enjoy your meal.