Turbot Baked In Parchment Recipes

WHOLE TROUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
• In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

TURBOT BAKED IN PARCHMENT

Steps:

• Preheat oven to 400F. Over medium heat melt butter in nonstick pan and fry lemon slices, until they are just starting to darken. If they start to turn brown they will be chewy. Remove lemon slices and cool on platter. Place turbo on a sheet of parchment, place 4 slices of lemon on each fillet, spread olives and oregano on top of fillet. Fold parchment over fillet and seal. Bake fish for 14min.

TURBOT EN PAPILLOTE

Steps:

• Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
• In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
• Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
• To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
• Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);

ROASTED TURBOT ON A CRISP POTATO CAKE WITH TEARDROP TOMATOES AND GAETA OLIVES

Steps:

• PREPARE THE TURBOT:
• Rinse the fish under cold running water until the water runs clear and no trace of blood remains. Cut off the head and tail with a large knife or cleaver. Use a pair of scissors to cut off the fins, including the two lines of fins that run along the sides of the fish. Cut the fish crosswise in half through the backbone and set aside.
• Preheat the oven to 450°F.
• PREPARE THE POTATO CAKES:
• Peel 1 of the potatoes and slice very thin on a mandoline. As you slice the potato, arrange the slices in a single layer in a spiral fashion, starting in the center of the pan in an ovenproof 8-inch nonstick frying pan, covering the bottom of the pan. Sprinkle with half the thyme, teaspoon of the salt, and pepper to taste and drizzle with 1 tablespoon of the olive oil. Repeat to make a second potato cake in a second pan.
• ROAST THE FISH:
• Place one piece of the fish in the center of each potato cake. Put the pans in the oven and roast until the fish is cooked through, about 15 minutes. Transfer the fish to a cutting board.
• Return the cakes to the oven to brown, about 5 more minutes. Turn the potato cakes out onto two serving plates.
• MEANWHILE, PREPARE THE SAUCE:
• Combine the tomatoes, wine, and vinegar in another medium frying pan and bring to a boil on top of the stove. Reduce the heat and simmer until the liquid is reduced by one-half and the tomatoes are softened, about 5 minutes. Add the butter, olives, and olive oil and whisk to emulsify. Season to taste with salt and pepper.
• ASSEMBLE THE DISH:
• Remove the skin and lift the fish fillets from the bones. Place the 2 halves of each fillet on top of each other, in the center of each cake. Arrange 5 tomatoes around each potato cake. Pour the sauce over the fish and scatter the olives around. Garnish each plate with a sprig of rosemary and serve immediately.

EASY BAKED ALMOND TURBOT FILLETS

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg and milk together.
• Mix breadcrumbs, oregano, salt and pepper.
• Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
• Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
• Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.