Pan Fried Turbot HT
Hot Fish Alcohol Vegetables Main course
1 Vanilla pod,
Salt and Black
2 tbsp Olive
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.
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