Turbot with anchovies, cream & rosemary - Gill Meller
Wine Pairing: Nivarius Edicion Limatada - White Rioja
Allergens: Dairy, Fish (may contain bones),
For downloadable cooking instructions click here!
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.
Turbot fillet, skin on, extra-virgin olive oil, anchovies in oil, medium–hot dried chillies, deseeded and sliced, garlic cloves, peeled and thinly sliced, Rosemary sprigs, thyme sprigs (optional), 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.