Recipe courtesy of Alex Bourdeas
Turbot with Summer Truffles
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 908
- Total Fat
- 65
- Saturated Fat
- 34
- Carbohydrates
- 13
- Dietary Fiber
- 11
- Sugar
- 1
- Protein
- 69
- Cholesterol
- 322
- Sodium
- 1137
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
Ingredients
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
Directions
- 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.