Neptura turbot fillets with black rice and asparagus

Recipes / Turbot

Turbot with Black Rice, Green Asparagus and Garlic-Paprika Sauce

A dish full of flavours from the sea, pairing griddled turbot with creamy black rice made with squid ink. Green asparagus, fresh garlic and pumpkin cream add freshness, texture and a gentle sweetness that brings the dish into balance.

40 min 2 people Medium

Ingredients (serves 2)

For the black rice

  • 160 g rice
  • 500 ml turbot stock
  • 1 sachet squid ink
  • ½ onion
  • 1 garlic clove
  • ½ green pepper
  • 2 tbsp extra virgin olive oil
  • Salt

For the turbot

  • 2 turbot fillets
  • Salt

For the sides

  • 6 green asparagus spears
  • 2 fresh garlic shoots
  • Vegetables of your choice
  • 100 g pumpkin purée

For the garlic-paprika sauce

  • 2 garlic cloves
  • 50 ml extra virgin olive oil
  • ½ tsp sweet paprika
  • ½ tbsp white wine vinegar

To garnish

  • flaky sea salt

Method

1

Cook the black rice

  1. Finely chop the onion, garlic and green pepper.
  2. Sauté them in a saucepan with the olive oil until softened.
  3. Add the rice and toast for 1 minute.
  4. Dissolve the squid ink in the hot stock and add it to the pan.
  5. Cook over medium heat for 18-20 minutes, until the rice has absorbed the stock and taken on its characteristic black colour.
  6. Season to taste and set aside.
2

Prepare the garlic-paprika sauce

  1. Thinly slice the garlic and gently brown it in the olive oil.
  2. Remove from the heat and stir in the sweet paprika.
  3. Add the vinegar and mix well.
  4. Set aside and keep the sauce warm.
3

Cook the vegetables

  1. Sauté the asparagus, fresh garlic and chosen vegetables in a few drops of olive oil.
  2. Cook until tender but still slightly crisp.
4

Cook the turbot

  1. Season the turbot fillets.
  2. Cook on a very hot griddle for about 4 minutes, until golden on the outside and juicy inside.

Plating

  1. Place a bed of black rice in the centre of the plate.
  2. Arrange the turbot fillet on top.
  3. Add the asparagus and fresh garlic.
  4. Serve with a spoonful or a small swipe of pumpkin purée.
  5. Drizzle with a little garlic-paprika sauce.
  6. Finish with a few flakes of salt over the fish.

The contrast between the bold black rice, delicate turbot and sweet pumpkin purée creates a balanced dish full of character, bringing a touch of fine dining to your home cooking.

Haute Aquaculture Discover the origins of Neptura turbot and sole, raised in the optimal-quality waters of the North Atlantic. Learn more