Turbot tranche fillet stuffed with truffle, pumpkin seed rice dressing and red gem salad

  • Serves: 1
  • Cooks in: 20 Minutes
  • Difficulty: Easy


Autumn Truffle 
Pumpkin seed 
Red gem salad 
Olive oil 
Sea salt 


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Remove the fish from the fridge 20 minutes before cooking.
Season with salt and cracked pepper. 
Heat a large sauté pan to a medium temperature. 
Once hot, add 2 spoonfuls of olive oil. 
Add the fish, cooking on a medium heat until it reaches a golden colour. 
Turn the fish and repeat on the other side.  
Reduce to a low heat. 
Add 1 spoonful of butter and baste the fish.
Check the temperature of the fish with a thermometer. The core temperature should be 42-45ºC. 
Once at temperature remove from the heat
Rest for 5 minutes.
Remove the fish from the pan and move to a small tray with a paper towel. 
Place the fish on a plate and drizzle the sauce over allowing any excess oil and sauce to be absorbed by the towel.
Serve with the salad seasoned with a simple vinaigrette.