Fillet of Fresh Turbot
With Ewes Milk Cheese
Serves 4, prep time 5 mins, cook time 5 mins
Ingredients
4 fillets of turbot about 8oz each fillet
Butter
Plain Flour
Salt n freshly ground black pepper
Fresh Ewes Milk Cheese
Fresh white breadcrumbs
Fresh Herbs – parsley, chives, chervil
Lemon
Fresh Flat Leaf Parsley to Garnish
Method
Trim 6-8 oz of turbot fillet and heat some butter in a frying pan. Flour the fillet in seasoned flour and quickly fry on the white side until golden brown. Turn and fry for 30 seconds. Remove from pan, allow to rest in a warm place with 2oz crumbed cheese on top of the fillet.
Hint: Always use hot olive oil or butter to fry your fish fillets in, dust with seasoned flour first and cook white side down until just browning, turn and cook for a further few minutes to crisp the skin. Do not over cook or your fish will become dry, try to under cook and allow your fish to rest in a warm place to allow the fish to cook through. It will then be moist and succulent.
With the breadcrumbs, make game crumbs by frying them in a small amount of butter until golden brown, cool and add a freshly chopped mixture of the herbs – sprinkle the breadcrumb mix on top of the crumbed cheese on top of the fillet.
Serve with lemon wedges, new potatoes and fresh runner beans.
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