Pan Roasted Atlantic Turbot Recipe
Artichoke-Pistachio Purée, Confit of Artichoke and Spring Green Garlic
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Artichoke-Pistachio Purée
In a saucepan, combine the artichoke hearts, pistachios, vegetable broth, and lemon juice. Bring to a simmer and cook for about 10 minutes until heated through. Transfer to a blender and purée until smooth. Season with salt and pepper to taste. Set aside.
- 2
Make the Confit of Artichoke and Spring Green Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced spring green garlic and sauté for 2 minutes. Add the remaining artichoke hearts cut into quarters and cook for another 5 minutes until tender. Season with salt and pepper and set aside.
- 3
Cook the Turbot
Preheat the oven to 375°F (190°C). Season the turbot fillets with salt and black pepper. In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the fillets skin-side down and sear for 3-4 minutes until the skin is crispy. Flip the fillets and transfer the skillet to the preheated oven. Roast for about 6-8 minutes until the fish is cooked through and flakes easily.
- 4
