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Turbot pan-fried in butter topped with radish and green pea salad
2023-09-27
https://www.metro.ca/userfiles/image/recipes/turbot-pecheries-manicouagan-12214.jpg
PT20M
PT10M
PT30M
In a pot of salted boiling water, cook frozen peas for 1 minute. Remove peas from water and rapidly chill them in a bowl of cold water with ice, in order to prevent cell walls from falling apart. Set aside.Top and tail radishes. Using a vegetable slicer, slice radishes very thinly directly into a large bowl.Add peas to radishes, along with lemon zest and lemon juice. Top with olive oil and season with salt and pepper, to taste. Toss and set aside.In a very large non-stick pan, melt and froth butter at high heat. Season turbot fillets and place them in the pan, nice and flat. Fry on one side for 2–3 minutes to form a crust. Delicately turn fillets over and continue frying for about 10 seconds. Plate fish.In salad bowl, roughly tear and add mint leaves. Toss and serve on top of fish. Top with a couple of turns of the pepper grinder, to taste.Source : Martin Juneau
4
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0
0
0
1 pack frozen green peas (or 500 g fresh peas!)
1 bunch radishes
1 lemon
20 mL olive oil
40 g butter
4 turbot fillets turbot fillets (200-250 g par serving)
1/2 bunch mint
Salt and freshly-ground pepper, to taste
Turbot pan-fried in butter topped with radish and green pea salad
4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1 pack
frozen green peas (or 500 g fresh peas!)
-
1 bunch
radishes
-
1
lemon
-
20 mL
olive oil
-
40 g
butter
-
4
turbot fillets turbot fillets (200-250 g par serving)
-
1/2 bunch
mint
-
Salt and freshly-ground pepper, to taste
Preparation
In a pot of salted boiling water, cook frozen peas for 1 minute. Remove peas from water and rapidly chill them in a bowl of cold water with ice, in order to prevent cell walls from falling apart. Set aside.
Top and tail radishes. Using a vegetable slicer, slice radishes very thinly directly into a large bowl.
Add peas to radishes, along with lemon zest and lemon juice. Top with olive oil and season with salt and pepper, to taste. Toss and set aside.
In a very large non-stick pan, melt and froth butter at high heat. Season turbot fillets and place them in the pan, nice and flat. Fry on one side for 2–3 minutes to form a crust. Delicately turn fillets over and continue frying for about 10 seconds. Plate fish.
In salad bowl, roughly tear and add mint leaves. Toss and serve on top of fish. Top with a couple of turns of the pepper grinder, to taste.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
