Turbot with Summer Truffles
- 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.
To plate dish, place cabbage on plate, add turbot on top of cabbage. Drizzle truffle almond sauce over turbot and plate. To garnish add finely chopped truffles and fleur de sel.
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.
Recipe courtesy of Alex Bourdeas