Gastronomixs

Turbot cooked with green herbs and butter

In this preparation, the turbot is covered with a layer of herbs. You can use different herbs than those used in this recipe or add some extra ones. 

Turbot cooked with green herbs and butter

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Ingredients

1

kg

turbot fillet

20

g

chervil

20

g

chives

20

g

tarragon

As needed:

 

butter

As needed:

 

salt

Preparation method

  • Finely chop the herbs.
  • Cut the turbot into equal-sized slices.
  • Salt the fish and brine for 20 minutes.
  • Fry the fillets briefly in a little butter.
  • Cover the fillets evenly with the herbs.
  • Cover tightly with plastic film and cook in an oven or heating cabinet at 80°C.
  • Serve immediately or set aside to cool down to use in a cold starter.

Serving suggestions

  • As a main dish served with glazed pork belly and crispy salsify.
  • As a main dish served with a celeriac mousseline, foamy celeriac sauce, and fried chanterelle mushrooms.
  • As a main dish served with pilaf and a beurre blanc.

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