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Recipe : *** Turbot Meunière With Beets And Capers

Turbot Meunière With Beets And Capers
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Easy
  • Price
    High budget
  • Rate:
             

Categories

Healthy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
turbot

Recipe's Ingredients

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  • 1 egg yolk, beaten
  • 2 slices of white bread, diced
  • 2 teaspoons capers
  • 1 tablespoon flat leaf parsley
  • 1 teaspoon chopped flat leaf parsley
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sherry vinegar
  • salt and pepper
  • clarified butter
  • 700 g turbot fillet
  • 250 g beet
  • 140 g cold butter
  • 25 g beet juice

  • Recipe preparation steps

  • 1
    Remove the skin from the turbot, cut into 4 equal portions, and set aside in a cool place until needed. Brush one side of the turbot portions with the beaten egg yolk; arrange the bread cubes on the fish in a checkered pattern, season and sprinkle with the chopped parsley; cook, bread side down, in clarified butter in a non-stick pan until lightly golden.
  • 2
    Turn over; finish cooking in the oven; remove and set aside.
  • 3
    Sauce: Place the cold butter in a skillet; cook until browned; strain into a saucepan containing the capers, salt and pepper; add the puréed parsley, the vinegars and beet juice; correct the seasoning. Presentation Steam the beet strips until tender.
  • Ready !