Turbot Fillet Meuniere
Over a year ago
10,752 views
Ingredients
- 4 fillets of Turbot
- 6 dessertspoon unsalted butter
- 1 dessertspoon plain flour seasoned with salt and pepper
- tablespoon capers rinsed of salt
- juice ½ a lemon
- teaspoon Light Olive Oil
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Spanish farmed turbot, spanking fresh, yielded me 4 superb fillets at a cost of 7.50€ a kilo! Only the simplest classic French recipe would do....
Method
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1
Lay out the flour on a large plate and dust the fillets of Turbot on each side
Heat a good sized frying pan and add the oil and half the butter. When the foaming has subsided add 2 fillets skin side down. Cook for two minutes and then turn over and cook for a minute or until a golden colour appears (if this takes more than two minutes the pan isn't hot enough. Put the cooked fillets on a warm plate in a warm oven, and repeat with the other two fillets keep all the fish warm.
Pour out the cooking fat from the pan but don't wipe out the flour - toss in the rest of the butter and cook over a medium heat until light brown and nutty. Squeeze in the lemon juice, add the capers and warm through.
Serve on hot plates, pour over the buttery sauce and serve with little plain new potatoes and a green salad.
Simple quick and delicious
Sorry to all readers of my recipe if the cooking time of 8 hours worries you - it should read 8 minutes!!!LeBignon