Turbot With Brown Butter And Capers Recipes
TURBOT WITH SUMMER TRUFFLES
Steps:
- In a saucepan, combine butter, truffles, and almond powder. Once the mixture is well combined, place in blender to create a sauce.
- Preheat skillet and add clarified butter
- Once skillet is hot place turbot in pan. Sear turbot on both sides.
- To plate dish, place cabbage on plate, add turbot on top of cabbage. Drizzle truffle almond sauce over turbot and plate. To garnish add finely chopped truffles and fleur de sel.
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5/5 (5)Servings 1-2
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5/5 (5)Servings 1-2
- On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.
- In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.
- Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist- looking in center of thickest part (cut to test), 2 to 4 minutes longer.
- Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.
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