
The protagonist of this recipe: Pecorino Romano PDO
Ingredients
4 people- Medium-sized turbot 4 fillets
- Clarified butter 40 g
- Flour 50 g
- Water or fish stock to taste
- Grated Pecorino Romano PDO to taste
- Chervil 160 g
Method
The pan-fried turbot fillet escalope recipe is simpler than it sounds.
Wash the fish fillets carefully and then dry them well.
Once you have dried them well, put the fillets in the flour and set them aside.
Now take a saucepan and put the 40 g of butter to clarify, heat over very low heat, filter the butter gradually eliminating the frothy deposit that is formed on the bottom. For cooking, you will only use the clear part you have got.
In a large non-stick pan, brown the floured turbot fillets in clarified butter, after a short browning, add the water and cook over very low heat.
Sprinkle the fillets with grated Pecorino Romano PDO and add a knob of fresh butter.
Cover and melt the cheese with the heat off.
Lay the fillets down on the serving dish, pour the blonde sauce you have obtained during cooking and decorate with a slice of lemon and chervil.
Turbot fillets are suitable for many recipes, for example an alternative to pan-fried fillets can be breaded and fried turbot fillets or baked au gratin with potatoes.
RECIPE BY: Luisa Bayre and her staff
Share this recipe
Discover the recipes with the Pecorino Romano PDO

10 minutes
Go to the recipe
10 minutes
Go to the recipe
120 minutes
Go to the recipe
2 minutes
Go to the recipe
15 minutes
Go to the recipe
15 minutes
Go to the recipe
30 minutes
Go to the recipe
SPAGHETTI WITH CHEESE AND PEPPER
30 minutes
Go to the recipe
Lasagna Artichokes and Pecorino
40 minutes
Go to the recipe
Spaghetti Frittata
30 minutes
Go to the recipe
Gnocchi Sorrentine style
30 minutes
Go to the recipe
Pasta alla Zozzona
25 minutes
Go to the recipe
Pasta alla Genovese
20 minutes
Go to the recipe
Pasta allo scarpariello
15 minutes
Go to the recipe
SPAGHETTI ALL'AMATRICIANA
45 minutes
Go to the recipe
20 minutes
Go to the recipe
10 minutes
Go to the recipe
SPAGHETTI WITH PESTO SAUCE
30 minutes
Go to the recipe
Spaghetti alla Gricia
10 minutes
Go to the recipe
PASTA ALLA CARBONARA
30 minutes
Go to the recipe
20 minutes
Go to the recipe
20 minutes
Go to the recipe
Fettuccine all'Alfredo
20 minutes
Go to the recipe
Mushroom Risotto
30 minutes
Go to the recipe
CHEESE AND PEPPER CROQUETTES WITH PECORINO ROMANO
45 minutes
Go to the recipe
SWEET AND SOUR SALTED COD RISSOLES WITH PECORINO ROMANO
45 minutes
Go to the recipe
MALLOREDDUS WITH SALTED COD, COURGETTES, PECORINO ROMANO AND MINT
30 minutes
Go to the recipe
CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE
45 minutes
Go to the recipe
RICE WITH MUSSELS AND PECORINO ROMANO
45 minutes
Go to the recipe
FRUIT AND VEGETABLE SUMMER SALAD WITH PECORINO ROMANO
30 minutes
Go to the recipe
SHORTBREAD COOKIES WITH PECORINO ROMANO
45 minutes
Go to the recipe
TURBOT ESCALOPE WITH PECORINO
45 minutes
Go to the recipe
SPAGHETTI WITH PUMPKIN CREAM AND PECORINO ROMANO CUBES
45 minutes
Go to the recipe
PEARS IN VIN SANTO WITH PECORINO ROMANO CREAM AND VANILLA ICE
60 minutes
Go to the recipe