Turbot With Brown Butter And Capers Recipes
TURBOT WITH BROWN BUTTER AND CAPERS
Steps:
- Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
- Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
- Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.
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2015-12-17 Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate. Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers …
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- Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; sauté 1 1/2 minutes or until browned. Carefully turn fillets; sauté 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.
- Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; sauté 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish.
TURBOT WITH BROWN BUTTER AND CAPERS | FOOD FOR THOUGHT
2019-12-04 Now add some more butter to the pan – a generous amount – and cook it until slightly golden brown. Add the zest and juice of 1 lemon and ¼ of a cup of capers to the pan and then add the fish back into the pan, basting it with some of the sauce to warm it. Remove from the heat, season again to taste and add ¼ of a cup of chopped fresh tarragon. Spoon the sauce over the fish to serve.
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