CREATIVE

TURBOT ESCALOPE WITH PECORINO

Name: TURBOT ESCALOPE WITH PECORINO
Cook time: 45 min
Yield: 4 people
Ingredients: 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

MEDIUM | 45 minutes

The protagonist of this recipe: Pecorino Romano PDO

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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