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Pan Fried Turbot     HT  MC     25mins

Serve 4     Hot    Fish   Alcohol   Vegetables  Main course  Eggless

 

Ingredients:

270ml/9fl.oz Fish Stock

1 Vanilla pod, split

3-4 tbsp Double Cream

2 tbsp Vermouth

3-4tbsp Plain Flour

Salt and Black pepper

4 Turbot Fillets

2 tbsp Olive Oil

225g/8oz Baby Spinach

 

Instructions

 

1. Place the fish stock in a saucepan and scrape in the seeds from the vanilla pod, then add in the whole pod. Bring to the boil and reduce by half. Remove the pod, then add in the cream and vermouth and reduce by half again. Put to one side.

 

2. Combine the flour and seasoning together on a plate and lightly dust the turbot fillets. Heat the 1 tablespoon of the oil in a frying pan until hot, then cook the fillets for 3 minutes on each side. Remove and put to one side and keep warm.

 

3. Heat the olive oil in the frying pan used for cooking the fish, then when the oil is hot add the spinach and cook for 1 minute or until limp.

 

4. To serve - pile the spinach on individual serving plates, top with the fish then drizzle the sauce around the edge of the plate. Serve immediately.

 

 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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