Turbot in beurre noisette

Turbot in beurre noisette

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Tender pieces of boiled turbot or cod are a real delicacy, served with brown butter (or use just melted butter if you like), chopped egg, grated horseradish and boiled new potatoes with dill.

Ingredients

Quantity Ingredient
2 eggs
1 litre mild fish stock
4 servings turbot or cod loin, or other white fish
150g butter
freshly grated horseradish

Method

  1. Boil the eggs for 8 minutes, remove from the saucepan and leave to cool. Peel the eggs, chop them, then cover and set aside.
  2. Bring the fish stock to the boil in a sauté pan. Place the fish in the pan, bring to a simmer and cook gently for 2-3 minutes. Transfer the pan, lid on, to a wooden board and leave the fish to cook in the liquid for another 4-8 minutes, depending on the thickness of the fish.
  3. Meanwhile, prepare the brown butter (beurre noisette). Melt the butter in a small saucepan over low heat and cook until light brown. Or simply melt the butter and pour it into a jug.
  4. Use a spatula to transfer the fish onto serving plates, drizzle with the brown butter and scatter with the chopped egg and a generous amount of grated horseradish. Serve with boiled new potatoes garnished with small sprigs of dill.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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