Turbot Meuniere with Beurre Noisette

This recipe is anything but fishy. Dan shows us how to make a fish dish in a way that’s super fresh, super simple and super fancy (like the French do).


Turbot Meuniere with Beurre Noisette Ingredients:

• Turbot fillets, skin removed

• All-purpose flour

• Canola oil

• Butter

• Capers

• Lemon

• Salt and pepper

• Parsley


Turbot Meuniere with Beurre Noisette Instructions:


• Lightly dredge the turbot fillets in all purpose flour, then place them into a frying pan pre-heated to medium-high heat with a little canola in the pan.

• Season the fillets with salt and black pepper.

• After 45 seconds, flip the turbot to the other side and brown on second side.

• Add 1 tablespoon capers, 2 tablespoons butter, and let the butter melt. Squeeze in the juice of half a lemon, and then add in finely chopped parsley (about 3 tablespoons).

• Continue to cook for about 1 minute, until flavours are combined.

• Remove from heat and serve immediately.

• Arrange fish neatly on platter and spoon the remaining butter sauce overtop.

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