Dry-fried turbot

This preparation emphasises the natural flavour of the turbot. Salting the fish has the same effect as brining: it makes the outside of the fish firmer and extracts some of the moisture, making it brown quicker and allowing it to become nice and crispy.

Dry-fried turbot

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As needed:


turbot fillet

As needed:



As needed:



Preparation method

  • Portion the turbot fillets into the desired size.
  • Salt the fish and brine for 20 minutes.
  • Heat a frying pan on medium heat.
  • Grease the frying pan with as little oil as possible by using a brush or kitchen towel.
  • Fry the fillets on both sides until golden brown and perfectly cooked.
  • Serve immediately.

Serving suggestions

  • As a hot starter with Nantua sauce (made from crayfish).
  • As a hot starter with a foamy lobster or langoustine soup.
  • As part of a composition with various preparations of fish, shellfish, and crustaceans.

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