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Turbot pan-fried in butter topped with radish and green pea salad https://www.metro.ca/userfiles/image/recipes/turbot-pecheries-manicouagan-12214.jpg PT20M PT10M PT30M
In a pot of salted boiling water, cook frozen peas for 1 minute. Remove peas from water and rapidly chill them in a bowl of cold water with ice, in order to prevent cell walls from falling apart. Set aside.Top and tail radishes. Using a vegetable slicer, slice radishes very thinly directly into a large bowl.Add peas to radishes, along with lemon zest and lemon juice. Top with olive oil and season with salt and pepper, to taste. Toss and set aside.In a very large non-stick pan, melt and froth butter at high heat. Season turbot fillets and place them in the pan, nice and flat. Fry on one side for 2–3 minutes to form a crust. Delicately turn fillets over and continue frying for about 10 seconds. Plate fish.In salad bowl, roughly tear and add mint leaves. Toss and serve on top of fish. Top with a couple of turns of the pepper grinder, to taste.Source : Martin Juneau
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1 pack frozen green peas (or 500 g fresh peas!) 1 bunch radishes 1 lemon 20 mL olive oil 40 g butter 4 turbot fillets turbot fillets (200-250 g par serving) 1/2 bunch mint Salt and freshly-ground pepper, to taste
Turbot pan-fried in butter topped with radish and green pea salad

Turbot pan-fried in butter topped with radish and green pea salad

Rate this recipe
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4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pack
    frozen green peas (or 500 g fresh peas!)
  • 1 bunch
    radishes
  • 1
    lemon
  • 20 mL
    olive oil
  • 40 g
    butter
  • 4
    turbot fillets turbot fillets (200-250 g par serving)
  • 1/2 bunch
    mint

  • Salt and freshly-ground pepper, to taste
Imprimer ma sélection

Preparation

In a pot of salted boiling water, cook frozen peas for 1 minute. Remove peas from water and rapidly chill them in a bowl of cold water with ice, in order to prevent cell walls from falling apart. Set aside.

Top and tail radishes. Using a vegetable slicer, slice radishes very thinly directly into a large bowl.

Add peas to radishes, along with lemon zest and lemon juice. Top with olive oil and season with salt and pepper, to taste. Toss and set aside.

In a very large non-stick pan, melt and froth butter at high heat. Season turbot fillets and place them in the pan, nice and flat. Fry on one side for 2–3 minutes to form a crust. Delicately turn fillets over and continue frying for about 10 seconds. Plate fish.

In salad bowl, roughly tear and add mint leaves. Toss and serve on top of fish. Top with a couple of turns of the pepper grinder, to taste.

Source : Martin Juneau

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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