karohemd: (Chef)
Ozzy ([personal profile] karohemd) wrote2009-05-18 07:49 pm
Entry tags:

[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(

[identity profile] cabd.livejournal.com 2009-05-18 11:27 pm (UTC)(link)
Next time you get turbot, remember, butter is the turbots best friend. Fried in a pan is okay, but wrapped in foil (or ideally in a dish just big enough and tightly covered) with butter all over and then baked is better.