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Pan-roasted turbot and Pernod velouté

Pan-roasted turbot and Pernod velouté.
Pan-roasted turbot and Pernod velouté.

Pan-roasted turbot and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté.
Turbot is a princely fish that deserves to be cooked with care and attention. While pan-frying fish is seen as risky by many home cooks, it remains a great method for getting the most out of a quality piece of fish, and, when practised correctly, results in buttery, soft flesh and crispy skin.
Prep Time 45 mins
Servings 4 people

Ingredients
  

  • 1/2 cup oil
  • 4 lb firm-fleshed white fish – filleted turbot Alternative to turbot: halibut, brill, flounder
  • 3 cup onions; chopped
  • 1 1/2 cup milk
  • 1 1/2 teaspoon each salt and pepper
  • PERNOD VELOUTÉ
  • 1 banana shallot finely sliced
  • 1/2 bulb of fennel finely sliced
  • 1 knob of butter oil
  • 150 ml of dry white wine
  • 1 dash of Pernod
  • 400 ml of fish stock
  • 200 ml of double cream

Instructions
 

  • Preheat the oven to 200°C/Gas mark 4.
  • Preheat the oven to 200°C/gas mark 6. Dust the turbot in seasoned flour shaking off any excess, then fry in a little olive oil and butter for a few minutes until the skin starts to crisp. Turn over and transfer to the oven to roast bake at 350 F for 5-7 minutes or until slightly springy to touch
  • For the Pernod velouté, with a little oil and butter until soft saute onions, sweat the shallot and fenne in a skillet over low heat until golden, adding more oil if necessary. Add the white wine as well as a splash of Pernod. Bring to the boil and reduce. Stir in the double cream, salt and pepper; blend well. Over low heat, bring the sauce to the boil and reduce
  • Stir in Pernod; continue to simmer for 5 minutes. Pour sauce over the fish in the baking dish;

Notes

Turbot is a princely fish that deserves to be cooked with care and attention. While pan-frying fish is seen as risky by many home cooks, it remains a great method for getting the most out of a quality piece of fish, and, when practised correctly, results in buttery, soft flesh and crispy skin.
Keyword Pan-roasted, turbot, Pernod velouté

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