Pan-fried turbot with mussels and clams

Yield: 1 servings

Measure Ingredient
4 \N Leeks
1 large Hand spinach
\N \N Butter
\N \N White wine
\N \N Turbot
\N \N Olive oil
\N \N Garlic
1 \N Handful mussles
1 \N Handful clams
\N \N Chopped parsley
4 \N Tomatoes
1 \N Red onion
\N \N Basil leaves
\N \N Some flour for the fish
\N \N Salt

Cut 4 Leeks into chunky pieces and boil for 10 minutes in Boiling salted water. Take the leeks of the heat and add a knob of butter and a dash of white wine, return the soft leeks onto the heat and place a large handful of the spinach on top, cook on a low heat.

In a large frying pan add some olive oil and when the oil is hot add the Turbot which had been dipped in flour mixed with salt.

Once you add the fish to the frying pan keep moving the frying pan around so that is doesn't stick. Once the fish has sealed, add a touch of crushed garlic in olive oil and turn the heat down and continue cooking.

When the fish is fairly golden pour about a handful of mussels and clams to the pan and turn the heat up, add a dash of white wine and a some chopped parsley and a knob of butter.

Keep checking on your fish, if the liquid at the bottom of the pan looks dry add some more wine and butter. You should have some sauce at the bottom of the pan.

For the Salad: Slice 4 tomatoes thinly and arrange on a plate. Slice a red onion and lay on top of the tomatoes, rip some basil over the salad and pour over some balsamic vinegar and olive oil.

Presentation: When the spinach and leeks are cooked take them off the heat and place on a plate. Lay the fish on top of the vegetables and spoon the mussels and clams around the fish. With a spoon gather the juices at the bottom of the plate over the fish.

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