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French · Fish & seafood
Black Sea Turbot with Beurre Noisette
An exquisite white fish dish, seared with spices and served with a fragrant brown butter and lemon sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prepare the fish: make sure to remove the gills and bony tubercles (either by hand or by scalding the skin with hot water and peeling it off).
2
Season the fish with salt and pepper.
3
Sear the fish skin-side down in olive oil with thyme sprigs.
4
Immediately add butter over high heat until it develops a nutty aroma.
5
At this point, add the fish stock and lemon juice, along with optional capers or anchovies.
6
Do not flip the fish; remove it after 2 minutes and transfer to a plate.
7
Reduce the remaining pan juices to a sauce consistency and serve with the fish.
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