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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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