Gastronomixs

Slow-cooked turbot with butter

A simple but incredibly tasty preparation of the exclusive turbot.

Slow-cooked turbot with butter

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

turbot fillet

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.

Previous page