- 1 young cabbage
- 1/4 pound butter
- 2 ounces truffles, plus extra, for garnish
- 4 tablespoons almond powder
- 1/2 cup clarified butter
- 4 turbot fillets
- 1/2 cup fleur de sel
In a saucepan, combine butter, truffles, and almond powder. Once the mixture is well combined, place in blender to create a sauce.
Preheat skillet and add clarified butter
Once skillet is hot place turbot in pan. Sear turbot on both sides.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.