Recipes / Turbot

Turbot with Green Sauce and Sautéed Vegetables

A simple, flavourful recipe combining the delicate texture of turbot with a classic green sauce and sautéed vegetables. A balanced, elegant dish to enjoy at home.

40 min

2 people

Medium

Ingredients (serves 2)

For the turbot

2 turbot fillets
Salt
1 tbsp extra virgin olive oil

For the green sauce

2 garlic cloves
200 ml fish stock
1 tbsp flour
2 tbsp extra virgin olive oil
2 tbsp chopped fresh parsley
Salt to taste

For the sautéed vegetables

100 g fine green beans
1 small leek
2 fresh garlic shoots
1 tbsp extra virgin olive oil

To garnish

flaky sea salt

Method

Prepare the sautéed vegetables

Wash the green beans and cut them into thin strips.
Cut the leek and fresh garlic into julienne strips.
Sauté all the vegetables in olive oil for 4-5 minutes, until tender and lightly golden.
Set aside.

Make the green sauce

Finely chop the garlic cloves.
Heat the olive oil in a pan and gently sauté the garlic without browning it.
Add the flour and stir for 1 minute.
Gradually pour in the fish stock, stirring to prevent lumps.
Add the chopped parsley and cook for a few minutes until the sauce is light and smooth.
Season to taste.

Cook the turbot

Season the turbot fillets with salt.
Cook on a very hot griddle for about 4 minutes, allowing the skin to become golden and crisp while keeping the flesh juicy.

Plating

Spread a layer of green sauce across the plate.
Place the turbot fillet on top.
Arrange the sautéed vegetables alongside the fish.
Finish with a few flakes of salt over the turbot.

For especially crisp skin, cook the turbot skin-side down first and avoid moving it during cooking. The contrast between the green sauce and sautéed vegetables enhances the fish’s delicate flavour.