Gastronomixs

Turbot meunière

A classic preparation most often applied to sole and served as Sole meunière. The traditional method uses milk, but some chefs choose to only use flour.

Turbot meunière

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Ingredients

1

 

turbot

200

ml

milk

250

g

flour

As needed:

 

butter

As needed:

 

lemon

As needed:

 

flat-leaf parsley, chopped

Preparation method

  • Chop the head off the turbot and remove the innards.
  • Rinse the turbot and dry with paper towels.
  • Season with salt and pepper.
  • Coat the turbot with the milk and then with the flour.
  • Fry the turbot until it is a beautiful golden brown all over.
  • Test if the fish is cooked by feeling if the fillet is starting to separate from the spine.
  • Deglaze the pan with the lemon juice and drizzle over the turbot.
  • If you like, finish with some chopped flat-leaf parsley.

Serving suggestions

  • Variation tip: quickly caramelise the lemon in the butter.
  • Variation tip: garnish with deep-fried capers.
  • Serve with parsley potatoes or with chips.

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