Pan-fried turbot served with oven-roasted potatoes and a rich hollandaise. Proper summer food with plenty of flavour.
Turbot is one of my favourite fish: the flavour is delicate and the texture is buttery and soft. We ordered a whole turbot and two filleted ones from Friskfangetfisk.dk, and the quality is genuinely first-rate. This is not an advert – it is simply very good fish we have had from there.
We cooked the whole turbot on the barbecue – see the recipe here – and one portion of the fillets became this recipe.
We like to make a cut along the middle of the fillet, without going all the way through, and then fold it over. That gives you a handsome, thick fillet that keeps the flesh juicy. It can of course also be fried as it is.
Perfekt
Hej Arne
Hvor er det en dejlig besked at modtage – tusind tak 🙂
Warm wishes, Dianna