Gastronomixs

Fried turbot served with truffle butter

Turbot is a lean fish, so it combines excellently with butter. This butter is incredibly rich and fragranced with truffle and green herbs. For this recipe we use black winter truffle, but you can also use preserved truffles.

Fried turbot served with truffle butter

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Ingredients

4 x 140

g

turbot fillet

50

g

black winter truffle

175

g

butter, at room temperature

15

ml

red port wine

15

ml

Madeira

10

g

flat-leaf parsley, chopped

As needed:

 

flour

1

 

lemon

Preparation method

  • Clean the truffle and cut into small pieces.
  • Sweat the truffle in a little butter.
  • Deglaze the pan with the red port wine and the Madeira.
  • Stir the butter until smooth and mix in the chopped parsley and truffle mixture.
  • Season to taste with salt and pepper.
  • Tightly roll the butter in cling film and refrigerate until ready to use.
  • Season the turbot fillets with salt and pepper and lightly dust with some flour.
  • Fry the fillets until golden brown and perfectly cooked.
  • Serve with a slice of the truffle butter and a few drops of lemon juice.

Serving suggestions

  • As a main dish with parsley potatoes and grilled butterhead lettuce.
  • Serve with components of potato, citrus, leeks, or parsnip.

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