Pan-fried turbot with buttered leeks, white wine and Vesterhavsost

Recipe for pan-fried turbot served with a white wine and Vesterhavsost sauce, leeks and asparagus.

The portions are starter or light-lunch size.

Course Lunch, Starter

Cuisine Danish

Nøgleord Easy starter

Total Time 30

Servings servings

Calories 395kcal

150 ml white wine
1 shallot, peeled and halved
200 ml water
1/2 chicken stock cube
200 ml cream whipping cream (38% fat) or double cream
80 g Fyrtårnsost or mature Vesterhavsost, finely grated Danish aged hard cheeses; a mature Gouda-style cheese is the closest substitute
Salt

Pour the white wine into a small saucepan and add the shallot halves. Let it reduce by half, then remove the shallot.
Add the water, stock cube and cream and bring to the boil.
Turn down to medium heat and stir the cheese into the sauce until it melts – season with salt, then keep it over a low heat while you prepare the rest.
Just before serving, it is worth giving the sauce a quick blitz with a stick blender to make it light and frothy. It is not essential, though.

Season the turbot with salt and freshly ground pepper on both sides.
If the pieces are thin, you can make a shallow cut in the fish and fold the piece over so it becomes thicker.
Melt the butter with the oil in a frying pan over medium heat and fry the fish for a couple of minutes on each side until golden – depending on the thickness. Set the fish aside on a plate.

Melt the butter in a frying pan and fry the leeks over medium heat for a couple of minutes.
Snap the green asparagus where the spears break naturally, add them to the pan with the leeks and give them 1-2 minutes.
Season with salt and freshly ground pepper and turn off the heat.

If you like, froth the sauce with a stick blender before serving, and make sure it is piping hot.
Pour the sauce into the bottom of 4 shallow bowls and drizzle with a little herb oil, if using.
Divide the leeks between the bowls and lay the fish on top.
Top with the fried asparagus, freshly podded peas and a little greenery – and season with freshly ground pepper before serving.