Wednesday, 11 September 2013

Fried Turbot Fillet


Mediterranean fish recipes abound because they are simple to prepare yet refreshing and complex in flavors. This recipe served at the Hotels Lucien Barriere Deauville successfully incorporates turbot fillets with artichokes to make for an interesting main course. The fillets are pan-fried turbot fillets then served with a side dish of saut√©ed artichokes. Make the meal even more splendid by pairing this dish with Prieure St Jean de Bebiab Coteaux du Languedoc 99.

As in many pan-fried fish, the turbot has a delicate flavor and bright white flesh. In French and Asian cuisines, this flat fish figures prominently. It cooks quickly on the pan so you have to watch it carefully. For the freshest of flavors, cook the fish only when you’re just about ready to serve the main course. Prepare the artichoke sides ahead. Get the freshest turbot you can find. Have the fishmonger cut the turbots into thick fillets or steaks to save preparation time.

Before cooking the turbot fillets, wash and pat them dry in a paper towel so they develop a nice crisp crust. Season the fish only while it is cooking, not before so that the moisture is not extracted by the salt. If you prefer a more crispy fish, lightly dust the filets with flour before cooking. Fry the filets as usual in a hot pan coated with olive oil. The other elements of the dish will make it more substantial in the flavor and texture category.

Tuscany violet artichokes have gorgeous purple tips that make them look extra lovely on the plate. Preparing and cooking artichokes can take quite some time. Remove the hardy outer leaves then chop them into quarters so that they are easier to cook. The artichokes derive flavor from the aromatic basil oil during assembly of the dish. Prepare them beforehand so the fish filets remain warm when you assemble them for a lovely lunch or dinner. Serve with a glass of Prieure St Jean de Bebiab Coteaux du Languedoc 99.

Ingredients
1 turbot
about 5 1/2 lbs.
18 small, violet artichokes
18 dried tomato slices
2.8 oz. old Parmesan cheese
2 tablespoons olive oil
lemon
fine salt
ground white pepper
sea salt
some fresh basil leaves

Basil oil:
the juice of 3 lemons
1/2 oz. salt
½ teaspoon ground white pepper
1 cup olive oil
1 cup rapeseed oil
1 bunch basil

1. Prepare the turbot fillets. Wash, pat dry and refrigerate. Do not season with salt yet.

2. Prepare the basil oil by mixing lemon juice and finely chopped basil. Puree in a blender, gradually adding olive oil and rapeseed oil. Season with salt and pepper. Add some lukewarm water. This oil can be refrigerated for about ten days.

3. Cut the Parmesan cheese into thin slices.

4. Peel the artichokes. Remove the outer leaves to give it a nice, round form. Cut the end until it’s about ½-inch long. Using a sharp knife trim the artichoke all around, leaving the heart. Use a spoon to remove the inedible fuzzy part in the core. Cut into quarters then place hearts in water with some lemon juice. Set aside.

5. Fry the turbot fillets in a pan with olive oil over medium-high heat. Season with salt and pepper. Cook about 3 - 4 minutes per side.

6. Just before serving, heat the artichoke hearts in a pan with 2 tablespoons olive oil. Season with salt and pepper. Cook, stirring regularly, for 6 - 8 minutes or until tender.

7. To serve, arrange the artichokes on a plate then sprinkle with basil oil. Place the turbot fillets in the middle, add the Parmesan and preserved tomato slices. Garnish with basil leaves and sprinkle with sea salt grain.

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