Ingredients
Base recipe for 2 servings. Adjust quantities below for à la carte service, tasting menus, or banquet production.
Base recipe = 2 servings.
- 360 g turbot fillets
- 500 g potatoes
- 150 g green tomato
- 20 g anchovies
- 20 g Italian parsley
- 30 g butter
- 15 ml extra virgin olive oil
- 10 g garlic
- 20 ml lemon juice
- 10 g Dijon mustard
- 20 g all-purpose flour (for light dusting)
- Sea salt, to taste
Method
- Bake the sliced potatoes with butter between parchment at 350°F / 175°C until tender and lightly golden.
- Blend the green tomato, anchovy, garlic, mustard, lemon juice, and olive oil into a smooth and vibrant sauce.
- Lightly flour the turbot fillets and sear them gently until golden on the outside.
- Finish the fish in the oven for 6 to 8 minutes, until just cooked through and still delicate.
- Plate the butter-baked potatoes first, place the fish on top, and finish with the green tomato anchovy sauce and fresh parsley.
Chef’s Note: Turbot is delicate and elegant, so avoid aggressive heat. A gentle sear and careful finish preserve the texture while letting the anchovy and green tomato sauce add brightness and depth.
| Calories | 470 kcal |
| Fat | 21 g |
| Carbohydrates | 27 g |
| Protein | 41 g |
| Sodium | Varies with anchovy and seasoning |