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.