Turbot with anchovies, cream & rosemary
Turbot with anchovies, cream & rosemary - Gill Meller
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It’s difficult to explain just how tasty this sauce is and how wonderful it is served with a firm, well flavoured fish like Turbot. It’s a very quick sauce to make too, so once you have your fish cooking; it all comes together in a matter of minutes. I like to serve the fish alongside some new potatoes and a sharply dressed green salad.
2 Turbot fillets (120–150g, skin on
1 tablespoon extra-virgin olive oil
6 anchovies in oil
1 medium–hot dried chillies, deseeded and sliced
2 garlic cloves, peeled and thinly sliced
4 rosemary sprigs, leaves roughly torn from the stem
1 thyme sprigs (optional)
75ml of double cream
Salt and freshly ground black pepper
- Season the turbot fillets well with salt and pepper.
- Add the new potatoes to boiling water until soft.
- Heat the oil in a large non-stick frying pan over a medium–high heat. When it’s hot, add the turbot skin-side down. Fry for 4–5 minutes, or until the fish has cooked at least three-quarters of the way up its edge.
- Remove the pan from the heat and use a spatula to remove the fish to a plate.
- Return the pan to the heat and add the anchovies and sliced chilli & garlic. Add the roughly torn rosemary, and the thyme, if using. Use a spatula to move the ingredients around the pan for 2–3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant,
- Return the turbot to the pan, this time skin-side up.
- Give the pan a shake, then add the cream along with 2 tablespoons of water and bring the liquid up to a simmer. Cook for 4–6 minutes, until the sauce is thick and bubbling. Give the sauce a taste and adjust the seasoning if you need to.
- Dress each plate with cooked new potatoes and the fresh green salad.
- Remove from the heat. Place one piece of fish on each plate, spoon over some sauce and serve straight away.