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Turbot Bonne Femme
Grease a large piece of foil with a very little of the butter and place the washed and trimmed steaks of turbot on it (black skin uppermost).
Sprinkle with the shallots and finely chopped stalks from the mushrooms.
Spoon the wine over the fish, sprinkle with... - 47.3797
Supreme De Turbot A La Moutarde
1. Preheat the oven to 180° C / 350° F / Gas Mark 4.
2. Fillet the fish and season the turbot
3. In a large buttered shallow dish, place the fish
4. Add the chopped shallots and cook gently
5. Add the white wine and the fish stock
6.... - 45.0948
1 Place the fish bones and trimmings, onion, bouquet garni, water, vermouth and seasoning in a saucepan.
Bring to the boil and boil for 20 minutes, then strain and cool.
2 Preheat the oven to 200Â°C, 400Â°F, gas 6.
Wash and dry the turbot fillets.
Use... - 44.6105
Turbot Coquilles Mornay
Pour water into skillet.
Stud one quarter of onion with clove and place all in pan.
Add celery, lemon juice and salt; bring to boil.
Add fish and cook over low heat for 3 to 4 minutes.
Remove fish and drain well; set aside.
Heat butter in saucepan.
Add... - 41.5587
1.Preheat the oven to 450° F
2. Wash and pat turbot dry with paper towels
3. Arrange in greased baking dish and sprinkle salt and pepper over fish
4. Spread over fish, dust with paprika
5. Bake at 450° F for 10 minutes per inch of... - 41.4039
Heat a browning dish in the microwave oven for 6 minutes on HIGH.
When the browning dish is hot, melt half the butter and add the mushrooms.
Stir with a spatula, until they stop sizzling.
Season with salt and pepper.
Add the lemon juice and stir well.
Cover... - 41.0872
Turbot En Bourride
Melt the butter in a pot, add the leeks, onions, and carrots and cook, covered, over low heat until vegetables are tender, about 25 minutes.
Add 1 cup chopped parsley and fish stock, season to taste with salt and pepper, bring to a boil, reduce heat and... - 39.0113
Turbot With Aubergines
Turbot With Aubergines has a tasty taste. The turbot fish and lemon gives the Turbot With Aubergines a rousing taste. Turbot With Aubergines is inspired by restaurants across the world. Must catch it. - 37.5806
Cut the turbot into serving pieces.
In a heavy saucepan, place the water, salt, peppercorns, thyme, bay leaf and vinegar and bring to a boil.
Add the turbot, reduce the heat to a slow simmer and poach the fish for 15 to 20 minutes or until it flakes... - 37.0158
Turbot In A Parsley Cloak
Turbot in a Parsley Cloak is an irresistible mouth watering recipe which you would love to serve to your loved ones. Try this Turbot in a Parsley Cloak dish; I bet you will have a huge fan following for this. - 35.3528
Turbot A La Duglere
Place the fish in a greased casserole.
Skin and chop the tomatoes, peel and finely chop the onion.
Mix the tomatoes, onion, parsley (if used) and wine together, season and pour over the fish.
Cover the casserole and cook in a fairly hot oven (400° F., Gas 6)... - 34.8955
1) In a small glass bowl, mix the egg, lemon juice, salt and pepper together.
2) Dredge the fillets into the mixture and coat evenly with the corn flake crumbs.
3) In a 10-inch baking dish, arrange the fillets around the edge.
4) Cover and cook for 4... - 34.7279
Sweet And Sour Turbot
Preheat oven to 350 °F (175 °C).
In a small bowl, mix sauce ingredients.
Dredge fillets with bread crumbs.
Place in a buttered ovenproof dish.
Coat with sauce.
Cook in oven 45 minutes or until fish flakes easily when tested with a fork. - 33.9193
Turbot In A Yogurt Mask
Lay fish fillets in a lightly greased baking dish and sprinkle with salt and pepper.
Stir together the yogurt, wine, egg yolk, onion, garlic salt, and parsley and spread over the fish, covering completely.
Bake in a 375Â° oven for 20 minutes or until fish... - 31.6624
This Microwave Turbot tastes awesome ! This irresistibly seasoned egg mixture coated fish does not require any oil as for frying . Try this Microwave Turbot and let me know if you like it! - 27.5821
Wipe the fish thoroughly and trim the fins.
Make an incision down the middle of the back, to lessen the possibility of the skin cra'cking; and rub the white side of the fish with a cut lemon to retain its whiteness.
Have ready a pan containing sufficient warm... - 23.6573
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