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

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

 

Turbot
Autumn Truffle 
Pumpkin seed 
Rice 
Soybeans 
Red gem salad 
Olive oil 
Sea salt 
 

 

Method
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.
 
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