Pan-Fried Norwegian Turbot with Soy and Hazelnut Gravy

Pan-Fried Norwegian Turbot with Soy and Hazelnut Gravy

Norwegian turbot is an exclusive fish that is perfect for dinner parties. Here with white asparagus, almond potatoes and other tasteful ingredients.

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Ingredients

Number of servings

Gravy

Procedure

  • Pan-fry the turbot on one side in clarified butter on high heat. Remove the pan from the heat, out on a lid and leave the fish until it is done.

  • Sprinkle with salt and pepper.

  • Peel asparagus and cook in lightly salted water until tender.

Mashed potatoes

  • Pell potatoes and cook tender in unsalted water.

  • Mix butter and chives in a food processor to a smooth mix.

  • Mash the potatoes and add the butter and milk.

Gravy

  • Finely chop shallot and garlic, and grate ginger.

  • Brown the butter and remove the milk solids from the bottom.

  • Heat soy sauce and mix with the butter.

  • Add shaloot, garlic, ginger and hazelnut flakes and taste with lemon juice and lemon zest.

Serve the turbot with mashed potatoes, gravy and white asparagus.