Pan fried turbot fillet

An expensive refined flavour, a premium choice for this season.

This flat fish is a good source of protein and vitamine B as well as it contains minerals selenium, magnesium and phosphorous.

For easy elegance and for its nutrition it is a perfect choice.

The small turbot is to be avoided as it has very thin fillets.

Middle sized turbot more than 1½kg are the most desirable.

Your fishmonk will be able to help you to choose for a bright turbot with unsunken eyes.

Get the turbot to cut off the head and ready as fillet pieces.

  • turbot fillets
  • extra virgin olive oil for frying
  • 10 gr butter for each fillet
  • a bowl of flour
  • Rinse the fish with cold water and then dry it off.

    Place a non-stick frying pan over a medium heat and add olive oil.

    For each fillet add 10gr butter.

    Dip each fillet in a bowl of flour and shake off any excess flour.

    When the butter is melted and foaming, put the fillet one by one and cook both sides until golden.

    Season with salt and pepper.

    Serve immediately.

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