Pan-fried Turbot with Summer Truffle Sauce is a modern British recipe for a classic dish of pan-fried turbot served on a bed of wilted Savoy cabbage with a summer truffle sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Pan-fried Turbot with Summer Truffle Sauce.
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Ingredients:
100g ghee (clarified butter)
2 tbsp groundnut oil
4 x 175g (about) pieces of turbot
salt and freshly-ground black pepper, to taste
2 shallots, finely diced
200ml white wine
400ml double cream
2 Summer truffles, peeled and diced
8 leaves of Savoy cabbage
truffle shavings, to garnished
Method:
Pre-heat your oven to 200C/
Place a large frying pan over medium heat then add in half the ghee and all the oil.
Season the turbot with salt and freshly-ground black pepper. When the frying pan is very hot sit in the turbot skin side down. Cook for 5 minutes, then turn the fish over and cook on each side until the fish is evenly coloured.
Transfer the fish to an oven-proof dish then transfer to the centre of your pre-heated oven and, depending on thickness, toast for 15–20 minutes. Remove from the oven when done and set aside to rest for 10 minutes.
In the meantime, heat the remaining butter in a small frying pan. Once the butter is foaming add the shallots and fry for 5 minutes, until translucent. Pour in the white wine, bring to a boil and reduce down to a few tablespoons. At this point stir through the double cream and diced summer truffle.
Bring to a simmer, season to taste with salt and black pepper then simmer for 3–5 minutes, or until slightly thickened.
Blanch the Savoy cabbage in boiling water for 3–4 minutes then drain. Arrange two Savoy cabbage leaves on each serving plate to form a bed for a fish. Sit the turbot on top, skin side uppermost then spoon over the Summer truffle sauce.
Garnish with shavings of summer truffle and serve.
