Turbot is one of my favorite kinds of fish. It has a great texture and delicate flavor. In this simple preparation it is served with a mint sauce, inspired by Biba Caggiano. I made the fish stock for the sauce with the head and bones of the turbot itself. The fish stock is important, as it will give body to the sauce. It is also important to use good quality white wine vinegar and a good dry white wine. If the wine is bad, it will only get worse if reduced as in this recipe. This doesn’t mean you should use a great white wine, as any delicate aromas will be lost in the cooking. You could use this recipe for other types of flatfish like sole, flounder, or plaice.
For 2 servings
fillets of 1 turbot, about 300 grams (.66 lb)
120 ml (1/2 cup) dry white wine
1 Tbsp minced fresh mint leaves
1 garlic clove
1 Tbsp good quality white wine vinegar
salt and freshly ground black pepper
extra virgin olive oil
250 ml (1 cup) fish stock
flour, for dusting
Heat 2 tablespoons of extra virgin olive oil in a frying pan. Add the garlic clove, peeled and halved, and tilt the pan to flavor the oil with the garlic. Discard the garlic as soon as it is golden.
Add the fish stock…
…the white wine…
…and the vinegar.
Allow to reduce over medium heat.
In the meantime, season the fish with salt and dust with flour on both sides.
Heat olive oil in a non-stick pan. Cook the fish in the hot oil until golden on both sides and just cooked through, 1 to 2 minutes per side.
In the meantime, the sauce should be reduced. Season to taste with salt and freshly ground black pepper.
Add the mint…
…and stir to incorporate.
Serve the fish on preheated plates with the sauce.
This butternut squash risotto is simple but tasty.