Turbot with vanilla jus and spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 284 | millilitres | Pot fish stock |
| 1 | Vanilla pod; split | |
| 3 | tablespoons | Double cream; (3 to 4) |
| 1 | tablespoon | White wine or vermouth; (optional) (1 to 2) |
| 3 | tablespoons | Plain flour; (3 to 4) |
| Salt and freshly ground black pepper | ||
| 4 | Turbot fillets approximately 175g; (6oz) in weight | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Olive oil |
| 1 | 225 gram pac baby leaf spinach | |
Directions
FOR THE VANILLA JUS
FOR THE PAN FRIED TURBOT
TO ACCOMPANY FISH AND VANILL
Place the fish stock in a saucepan and scrape in the seeds from the pod, then add in the whole pod. Bring to the boil and reduce by half. Remove the vanilla pod, then add in the cream, white wine or vermouth and reduce by half again. Put to one side.
Combine the flour and seasoning together on a plate and lightly dust the turbot fillets.
Heat the oil in a frying pan until hot, then cook the fillets for 2-3 minutes on each side. Remove and put to one side and keep warm.
To cook the spinach; heat the olive oil in the frying pan used for cooking the fish, then when the oil is hot add the spinach and cook for 1 minute or until limp.
To serve; pile the spinach on individual serving plates, top with the fish then drizzle the sauce around the edge of the plate. Serve immediately.
Converted by MC_Buster.
NOTES : A delicate combination of turbot with a vanilla jus and pan fried spinach.
Converted by MM_Buster v2.0l.