Yield: 3 Servings
|6 tablespoons||Unsalted butter|
|\N \N||Freshly grated nutmeg|
|\N \N||Freshly ground black pepper|
|⅓ cup||All-purpose flour|
|2 tablespoons||Minced fresh parsley or|
|1 tablespoon||Dried parsley flakes|
|2 \N||Fresh Jalapeno or Serrano chiles; finely slivered|
|⅓ cup||Dry vermouth|
|\N \N||Mild red salsa; if desired|
|\N \N||Lemon wedges|
Cut off tops of leeks, leaving 3 inches of green leaves. Cut leeks in half lengthwise; rinse well, separating layers to wash out dirt. Cut leek halves in long, thin slivers. Melt 3 Tbs butter in a skillet over medium heat. Add leeks. Grate nutmeg generously over leeks; also grind a lettle pepper over top. Cook about 5 minutes or until leeks begin to borwn, then turn and stir leeks and grate nutmeg and pepper over them again. While cooking, melt remaining butter in another skillet. Lay turbot out flat. Combine flour, salt, pepper and parsley. Dust turbot evenly with flour mixture; add to butter and cook, turning once, about 5 minutes per side until light golden brown. Sprinkle chiles over fish; pour vermouth into skillet & quickly bring to a boil; remove from heat. Arrange leeks spokewise on platter; set turbot on top.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .