karohemd: (Chef)
Ozzy ([personal profile] karohemd) wrote2009-05-18 19:49
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[Food] [Cooking] Turbot

OK, I know now why this is so expensive, it really is a nice piece of fish with wonderful texture and flavour. I even managed to not butcher it when filetting it.
I pan-fried the fillets and served them on a bed of the leftover aubergine/tomato stew from last night with some new potatoes and a nice Pinot Grigio. It was divine.
Sorry, no picture, there was no time. :o(