Recipe: Sautéed Turbot Fillets

Name: Sautéed Turbot Fillets
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Ingredients: 2 turbotins de 600 à 700 gr (les filets levés); 2 blancs de poireaux moyens, ouverts et nettoyés à plusieurs eaux, coupés en conservant 2 cm de vert; 20 cl de crème liquide; 10 cl de Jurançon (ou Pacherenc); quelques gouttes de citron; beurre et huile d'arachide; un peu de tomate confite en lanières (pour la déco); sel fin, poivre du moulin et une râpure de muscade

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (9 reviews) Fishes

Prep 10 min

Cook 23 min

Total 33 min

Servings 4 serv.

A somewhat expensive recipe, certainly, but simple and easy to make and which will be appreciated by all your guests

Ingredients for 4 servings

2 turbots weighing 600 to 700 gr (fillets removed)
2 medium leek whites, opened and cleaned several times, cut while preserving 2 cm of green
20 cl of liquid cream
10 cl of Jurançon (or Pacherenc)
a few drops of lemon
butter and peanut oil
a little candied tomato in strips (for decoration)
fine salt, freshly ground pepper and a grating of nutmeg

Step-by-step directions

1 On your cutting board, finely mince your leeks.

2 In a sauté pan, add a knob of butter and when it melts, pour in your minced leeks, salt, pepper and grate a little nutmeg. Cover and let stew for 10 minutes very gently.

3 Then add the cream and jurançon and cook uncovered while stirring with a spatula for six minutes.
Remove from heat and cover again.

4 Quickly rinse your fillets and place them on paper towels, then salt and pepper them.

5 In a pan* (non-stick) pour a few drops of oil and a generous knob of butter then, when it becomes foamy, place your fillets on the outer sides, cook without browning for five minutes on this side then five minutes on the other, add a few drops of lemon on your fillets which should be "meunière" colored.
Remove your pan from the heat and let it rest covered for five minutes.
Finishing
Reheat your leek compote then incorporate the juice released by your fish fillets.
Then just warm your turbot fillets slightly in your pan.
Place a good spoonful of your leek compote in the center of your warm plate and the two fillets (one small and its pair) placed on each side. Place a cross of dried tomatoes on each.
A very good dish, simple in its conception and which owes its value only to the quality of the products used.
*If you don't have a large enough pan, make your recipe in two stages while keeping your fillets warm.
Of course, any fillets of Sole, Brill or Sea Bream will work