Turbot is a delicious fish with delicate and firm white meat. It is ideal for frying and steaming as it does not lose firmness in the meat
Recipe for pan-fried turbot
Turbot is a delicious fish with delicate and firm white flesh. It is very well suited for frying and steaming, as it doesn’t lose its firmness.
Try this recipe for cured and fried turbot the next time you crave a delicious piece of fish.
Don’t be put off by the word curing, which may sound a bit complicated. Essentially, it’s just another term for letting the fish sit with salt for a while before frying, thereby achieving a piece of meat that has a firmer structure.
Servings: people
Pan-fried Turbot
Turbot is a delicious fish with delicate and firm white meat. It is ideal for frying and steaming as it does not lose firmness in the meat
Ingredients
- 500 gram Turbot fillet
- Salt
- Pepper
- Oil for frying
- Butter for frying
- 1 pcs. Lemon
- Fresh thyme in sprigs
Instructions
- Begin by brining the fish. This is done by sprinkling it with a good layer of salt and letting it sit at room temperature for about 30 minutes. Then rinse the fish and dry it thoroughly with a tea towel.
- Heat a pan with oil. Place the fish on it, and after about 30 seconds, add butter. Place a lemon slice and a sprig of thyme on each piece of fish and fry them over medium-high heat for 12 minutes.
- Flip the fish and give the pieces 30 seconds on the other side.
- Remove the fish from the pan and sprinkle it with a good flake salt.
Notes
Brining is an age-old method that has been used for centuries. It involves drawing out some of the liquid from the meat using salt, thereby obtaining a firmer and more flavorful piece of meat.