Pairs well with Pan-Seared Turbot Fillet
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Pan-Seared Turbot Fillet
(2.5)
845.7K views • 1mo ago
18.8K
201
2.2% engagement
A simple and rewarding pan-seared turbot fillet with a golden crust, seasoned with salt, pepper, and lemon juice, served to highlight the firm, meaty texture of this robust fish.
00:05:30 total
Serves 1
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- turbot fillet - watch the video to see (thin fillet, about watch the video to see thickness)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly ground, to taste)
- lemon juice - watch the video to see (freshly squeezed, to finish)
- oil or fat for plancher - watch the video to see (for cooking the fish)
Instructions
- Prepare the turbot fillet: Ensure the turbot fillet is thin and ready for cooking. Pat dry if necessary.
- Heat the plancher: Preheat the plancher (flat grill) to a high temperature suitable for searing fish.
- Cook the first side: Place the turbot fillet on the hot plancher and cook for about 2 and 1/2 minutes until a golden crust forms.
- Flip and cook the other side: Flip the fillet carefully and cook for about 3 minutes on the other side, adjusting time if the fillet is thicker.
- Season and rest: Season the fillet with salt, pepper, and a touch of lemon juice. Let it rest for 2 minutes to reach perfect temperature.
- Serve: Serve the turbot fillet with a knife and fork to enjoy its meaty texture and translucent glow.
