Slow-cooked turbot with butter
A simple but incredibly tasty preparation of the exclusive turbot.
Allergens & dietary requirements
- Fish
- Cow's milk
- Lactose
- Pescetarian
Ingredients
- as needed turbot fillet (140 grams)
- as needed clarified butter
- as needed salt
Preparation method
- Portion the turbot fillets into the desired size.
- Salt the fish and brine for 20 minutes.
- Sear the fillets in clarified butter on both sides.
- Place the fillets on a baking tray.
- Brush generous amounts of clarified butter on the fillets and cover with plastic film.
- Bake in the oven at 85°C until perfectly cooked.
Serving suggestions
- As part of a main course with asparagus and baby potatoes.
- Serve with components of pumpkin, rice, onions, or seaweed.
