Whenever I have fish at home I will most likely crumb it. I find it quick and easy and I always know it will taste good! I would usually use the classic method of flour, egg wash and bread crumbs.
This method doesn't involve the egg or the crumbs therefore making it quicker! Not only that, but it tastes great!
This method doesn't involve the egg or the crumbs therefore making it quicker! Not only that, but it tastes great!
This recipe uses a flat fish called a turbot but you can use any fish that is suitable for you at the time.
This recipe has a rose' wine "vinaigrette" that is made during the cooking process in the pan which saves time.
Recipe serves 4 main meals
Ingredients
4-8 fillets Turbot (depending if you want 1 or 2 per portion
3 T cumin seeds, toasted and crushed
3 T olive oil
1 cup rose' wine or red wine
1 shallot - chopped finely
2 T chopped fresh chervil
2 T chopped fresh chives
2 cups wild watercress
1 T butter
salt and pepper
100g each of potato, beetroot, Carrot and parsnip (or any vegetable you want to roast)
peeled and chopped into chunks
Cooking
Toss roast vegetables in a roasting dish with 1 T oil. Roast in oven at 180 degrees for 30-40 mins or until cooked and golden.
Turbot - Sprinkle both sides with cumin and salt and pepper. ( If you want you can sprinkle some flour over this)
Fry the turbot in a hot pan with 1 T oil for 1-2 minutes on each side. Remove from pan. Place the shallots in the pan and slightly caramelise. Then deglaze the pan with the rose' and simmer for 5 minutes or until reduced to 1/2 cup. Quickly whisk in the olive oil and stir in chives and chervil and season with salt and pepper.
Remove from pan.
Add butter and watercress and wilter quickly. Season with salt and pepper.
Serve Turbot on the roast vegetables and watercress, drizzle on the glaze.
Enjoy!
Brit xx
This recipe has a rose' wine "vinaigrette" that is made during the cooking process in the pan which saves time.
Recipe serves 4 main meals
Ingredients
4-8 fillets Turbot (depending if you want 1 or 2 per portion
3 T cumin seeds, toasted and crushed
3 T olive oil
1 cup rose' wine or red wine
1 shallot - chopped finely
2 T chopped fresh chervil
2 T chopped fresh chives
2 cups wild watercress
1 T butter
salt and pepper
100g each of potato, beetroot, Carrot and parsnip (or any vegetable you want to roast)
peeled and chopped into chunks
Cooking
Toss roast vegetables in a roasting dish with 1 T oil. Roast in oven at 180 degrees for 30-40 mins or until cooked and golden.
Turbot - Sprinkle both sides with cumin and salt and pepper. ( If you want you can sprinkle some flour over this)
Fry the turbot in a hot pan with 1 T oil for 1-2 minutes on each side. Remove from pan. Place the shallots in the pan and slightly caramelise. Then deglaze the pan with the rose' and simmer for 5 minutes or until reduced to 1/2 cup. Quickly whisk in the olive oil and stir in chives and chervil and season with salt and pepper.
Remove from pan.
Add butter and watercress and wilter quickly. Season with salt and pepper.
Serve Turbot on the roast vegetables and watercress, drizzle on the glaze.
Enjoy!
Brit xx
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