An easy, elegant starter of butter-fried turbot, a silky sauce blanquette and soft, sweet onions. The dish is finished with peas, crumbled bacon and fresh herbs – it tastes wonderful and is genuinely quick to make.
If you are serving it as a main course, I would go for a larger piece of turbot and add some boiled or oven-roasted potatoes on the side.
The sauce can be made ahead and simply reheated gently over a low heat before serving – an easy and truly delicious meal to put in front of your guests.
Pan-fried turbot with sauce blanquette and soft sweet onions
Recipe for butter-fried turbot with sauce blanquette and soft, sweet onions.
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Ingredients
The fish and toppings
- 4 pieces turbot
- 100 g peas frozen, or fresh
- 4 rashers bacon
- Clarified butter or rapeseed oil
- Pickled mustard seeds (optional)
- Fresh dill, cress, pea shoots or watercress, to garnish
- Salt and freshly ground pepper
- A pinch of sugar
Soft sweet onions
- 2 large onions, sliced into rings
- 25 g butter
- 1 1/2 tbsp sugar
Blanquette sauce
- 200 g butter
- 200 ml stock – fish or chicken
- 2 egg yolks
- 1 egg
- 2 tbsp crème fraîche, ideally 38% fat
- 2 tbsp lemon juice
- Salt and pepper
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Method
Soft onions
- Melt the butter in a small saucepan and cook the onions over a medium heat until translucent and soft.
- Add the sugar and let it melt and caramelise the onions.
- Once the onions are lightly golden, turn the heat down low so they simply keep warm.
The fish and toppings
- Sprinkle the fish with a little salt and sugar and leave the pieces to stand for 10 minutes.If the pieces are very thin, make a shallow cut across the middle of each piece without cutting all the way through – the fish can then be folded over to make a thicker piece.
- Meanwhile, fry the bacon in a frying pan until crisp, then leave it to drain on a piece of kitchen paper. Chop finely and set aside.
- Pour boiling water over the peas with a little salt and leave them to stand until thawed. Then drain off the liquid.If you are using fresh peas, they simply need podding.
- Melt a good knob of clarified butter, or heat the oil, in a frying pan.
- Pat the excess salt and sugar off the turbot with a little kitchen paper and fry the pieces over a medium heat for about 3-4 minutes on one side – depending on thickness.
- Turn the fish, switch off the heat and let the pieces finish cooking through on the other side in the residual heat. Season with a little salt and pepper.
Blanquette sauce
- If you can, take the eggs and crème fraîche out of the fridge about 20 minutes beforehand.
- Melt the butter with the stock in a saucepan and heat it through thoroughly. Switch off the heat and let the mixture stand for a moment. Ideally it should reach about 80°C.
- Whisk the egg, egg yolks, crème fraîche and lemon juice together in another small saucepan.
- Then add the butter mixture in a thin stream while blending the sauce constantly with a stick blender. Continue until all of the butter and stock mixture has been used, blending constantly as you slowly pour it in.Tilt the pan if needed, so the blender gets hold of the sauce straight away.
- Season the sauce to taste with more lemon juice, salt and freshly ground pepper and give it a thorough final blend.
To serve
- Pour the sauce into the bottom of 4 deep plates.
- Divide the soft onions between the plates, lay the fish on top of the onions and scatter over the peas and bacon.
- Finish the fish with fresh herbs, freshly ground pepper and pickled mustard seeds, if using.
Nutrition
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Min familie elsker denne ret. Da jeg serverede den for min 13-årlige søn, sagde han efter første bid: “Den her ret skal vi snar have igen!” Jeg serverer den som hovedret, med dampede forårsløg og asparges og nye kartofler til.
Hej Pia
Tusind tusind tak for de søde ord, hvor er det dejligt du skriver det:)
Warm wishes, Dianna
Tak for lækre opskrifter denne her må også bare prøves tager du skinnet af pighvar fileterne?
Hejsa
Tak for de søde ord:)
Ja pighvaren er her uden skind 🙂
Warm wishes, Dianna
Hej. Er der mon andet fisk der kan erstatte pighvar, det er en ekstrem dyr fisk pt.
Hej Gitte
Ja sagtens 🙂 du kan bruge alle former for hvid fisk – prøv med kuller, torsk eller en rødspættefilet som du evt. lige folder, så stykket bliver tykkere 🙂
Warm wishes, Dianna
Hvis du skulle lave den som hovedret, hvad ville du så gøre i forhold til tilbehør?
Hej Karina
Jeg ville i hvert fald lave mere sauce og et større stykke fisk.
Og så ville jeg nok servere den med kogte kartofler 🙂
Warm wishes, Dianna
Hej. Opskriften lyder lækker. Hvor meget pighvar vil du regne pr. person til forret?
Venlig hilsen
Line
Hej Line
Tusind tak 🙂
Som forret beregner jeg ca. 80 g fisk pr. personer 🙂
Warm wishes, Dianna
Hvis serveret til forret skal der vel et stykke godt brød til at suge saucen op og til hovedret måske små nye danske kartofler.
Opskriften er lækker og pigvar er en yndlingsfisk – blot dyr.
Tak for inspiration
Hej Ulla
Super dejligt du kunne lide opskriften, tak for din besked 🙂
Warm wishes, Dianna