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Turbot With Herb Butter

chef.tim.lee's picture
Ingredients
  Turbot 4 1⁄2 Pound (Approx. 2 Kg)
  Salt To Taste
  White pepper To Taste
  Dry white wine/Lemon juice 4 Tablespoon
  Butter 5 Ounce (125 Gram)
  Parsley 4 Tablespoon
  Shallots 2 , finely grated
  Fresh basil/1/2 teaspoon dry 1 Tablespoon
  Fresh tarragon/1/4 teaspoon dry 1 Teaspoon
  Lemon juice 2 Tablespoon
  Lemon slices 8
  Parsley 1 Tablespoon
  Potato slices 10
Directions

GETTING READY
1) Get the cleaned fish from the fishmonger.
2) Carefully scrape the fish while fins are clipped.
3) In cold salted water, place the fish for 15 minutes.
4) Rinse the fish and make it dry.
5) On the dark side of the fish along the backbone, make an incision on the fish lengthwise.
6) With a thin sharp knife, cut the fillet free from the bone , but do no seperate the flesh from the side bones.
7) There shouls be pockets in the fish.
8) Also make an angular cut from the middle out.

MAKING
9) Sprinkle salt, white pepper, couple of drops of lemon juice or white wine.
10) Combine the ingredients of herb butter and fill the pockets with half of this mixture.
11) Take a foil twice the size of fish and grease it well.
12) Place the foil in a roasting pan.
13) Arrange fish in the middle of the foil and place lemon slices all over the fish.
14) Tightly wrap the fish in the foil so that no stock come out of it while cooking.
15) Grease the edges of the pan with oil and place potato slices on the edge.
16) Place the roasting pan in the middle of the oven at 200°C (400°F) for 40-50 minutes, depending on the size and thickness.

SERVING
17) Serve the fish in foil itself as main dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Fish
Preparation Time: 
50 Minutes
Cook Time: 
50 Minutes
Ready In: 
100 Minutes
Servings: 
8

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