Turbot With A Verde Gremolada and Truffled Fettucine
Cooking Time 20 Minutes
Portions
4
Ingredients
Increase Portion Size
g salted capers (wash off the excess salt)
g chopped flat leaved parsley
g tarragon, chopped
g fresh mint, chopped
tsp freshly ground black pepper
tsp sea salt flakes
g dessert spoons olive oil
g dried white breadcrumbs
g Zest of 1 lemon
g Juice of half a lemon
tbsp olive oil Knob of butter
g further small knobs of butter
g uncooked weight fettuccine
tbsp extra small petit pois
tbsp créme fraiche
tbsp olive oil Season to taste
tsp truffle paste or truffle oil to taste
1
Step 1
First make the Gremolada, place the capers, parsley, tarragon, mint, salt and pepper, olive oil, lemon juice and zest into a food processor and blitz to a fine paste.
2
Step 2
Add the breadcrumbs and give it a quick pulse to combine.
3
Step 3
Warm the oil and melt the butter in the type of frying pan you can put under a hot grill.
4
Step 4
Score the fish on the skin side to stop the fish curling up when it is cooking.
5
Step 5
Put the fish oil skin side down and cook for three minutes, spoon the oil and butter onto the top of the fish.
6
Step 6
Spread the gremolada evenly and carefully onto the top of the fish and dot each with a small knob of butter.
7
Step 7
Place the pan of fish under a hot grill, until the Gremolada begins to colour and the fish is cooked, this takes about 3 to 4 minutes.
8
Step 8
Meanwhile in a pan of salted boiling water cook the fettuccine as per the instruction on the packet.
9
Step 9
Drain the pasta and stir through the Créme fraiche, olive oil, petit pois and the truffle paste or oil. Season to taste.
10
Step 10
Divide the pasta between four plates and top each serving with a piece of fish. Dress with some of the cooking juices of the fish.