European Turbot Fillet Recipe
European Turbot is a prized and flavorful fish that is popular in many gourmet dishes. Here is a recipe for a delicious and elegant Turbot fillet dish that is sure to impress your dinner guests.
- 2 Turbot fillets, skin removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Begin by preheating your oven to 375°F.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the Turbot fillets to the skillet and sear them on both sides until golden brown, about 2-3 minutes per side.
Remove the Turbot fillets from the skillet and transfer them to a baking dish. Place the baking dish in the preheated oven and bake for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
While the Turbot is baking, deglaze the skillet with the white wine, scraping up any brown bits from the bottom of the pan. Add the chicken broth and bring the mixture to a simmer.
Allow the sauce to simmer for about 5 minutes, until it has reduced by about half.
Add the heavy cream and butter to the skillet, stirring constantly until the butter has melted and the sauce is smooth.
Season the sauce with salt and pepper to taste.
Remove the Turbot fillets from the oven and serve them hot, with the white wine and cream sauce spooned over the top.
Garnish with fresh parsley and serve alongside a side of roasted vegetables or a light salad.
This Turbot fillet recipe highlights the delicate flavor and texture of the fish, while also incorporating the rich flavors of garlic, white wine, and cream to create a truly decadent dish. Enjoy this meal with your loved ones, and savor the exquisite taste of European Turbot.