Description:
Turbot with Caviar Sauce is a luxurious seafood dish that combines the delicate flavor of turbot with a rich, velvety caviar sauce. Perfect for special occasions or when you want to indulge in fine dining at home, this dish is sure to impress. The turbot is pan-seared to perfection, while the caviar sauce elevates the flavors with a touch of elegance. Follow this simple recipe to create a sophisticated meal that will leave your guests amazed.
Turbot with Caviar Sauce Recipe
Ingredients:
- 2 turbot fillets (about 6-8 oz each)
- 1 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 2 tbsp fish stock
- 1 tbsp lemon juice
- 1 oz black caviar
- 1 tbsp fresh chives, finely chopped (for garnish)
Instructions:
1. Prepare the Turbot:
- Season both sides of the turbot fillets with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the turbot fillets and cook for about 3-4 minutes on each side, until the fish is golden and cooked through. Remove from the skillet and set aside.
2. Make the Caviar Sauce:
- In the same skillet, melt butter over medium heat.
- Add the fish stock and bring it to a simmer. Allow it to reduce by half, about 3 minutes.
- Stir in the heavy cream and continue to simmer for 2-3 minutes, until the sauce thickens slightly.
- Remove the skillet from the heat and add the lemon juice and caviar. Stir gently to combine, being careful not to break up the caviar.
3. Plate the Dish:
- Place the cooked turbot fillets onto serving plates.
- Spoon the caviar sauce over the fish, allowing it to drizzle down the sides.
- Garnish with freshly chopped chives for a burst of color and freshness.
4. Serve:
- Serve immediately with your favorite side dishes, such as roasted vegetables or a light salad.
- Enjoy the delicate flavors of the turbot paired with the luxurious caviar sauce.