Turbot

Ingredients:
Atlantic turbot

Description: 
Turbot fillet.

Defrosting method:
Take the bag out of the box, put it in cold water for about 30 minutes and let it thaw.

Regular$12.99
Format340g
UPC628504106020
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Pan-Fried Turbot in Citrus and Garlic Butter

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Ingredients:

Butter

  • 200 g softened butter
  • 75 mL fresh Italian parsley, chopped
  • 30 mL grated lemon zest
  • 30 mL grated orange zest
  • 4 garlic cloves, minced
  • Salt and pepper, to taste

Fish

  • 1 turbot (about 500 g)
  • 50 g flour
  • Salt and pepper, to taste
Preparation:

Butter
Mix all the ingredients in a bowl. Separate into 2 equal lumps and roll them to create a cylinder about 10 cm in length, then wrap them in a plastic film. Leave in the refrigerator until you need them. Freeze the remainder after use.

 

Fish
Use an absorbing paper towel to dry off the fish after it’s been thawed. Spread the flour in a plate and dip both sides of the fish to coat them. Season with salt and pepper to taste, and then set aside. In a pan over medium high heat, break one half of a butter cylinder, then grill the fish, about 3 minutes on each side. Serve with a garden salad.

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