Turbot tranche fillet stuffed with truffle, pumpkin seed rice dressing and red gem salad
- Serves: 1
- Cooks in: 20 Minutes
- Difficulty: Easy
Red gem salad
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.