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  • Posted January 31, 2013 by
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    Pan-fried turbot fillets


    Pan-fried turbot fillets are served with sautéed artichokes and seasoned with basil oil in this simple Mediterranean recipe. Popular in French and Asian cooking, turbot fish with its delicate flavor and bright white flesh is ideal for a light meal. Crunchy violet artichokes and aromatic basil oil give the dish a hearty gourmet touch for a satisfying and uncomplicated lunch or dinner. For a splendid meal, pair this dish with a bottle of vintage red wine from France such as Prieure St Jean de Bebiab Coteaux du Languedoc 99.


    Because it is a flat fish, the turbot yield lean filets that cook quite quickly. Cooking it too long will make it dry so make sure you pay attention while frying it in the pan. You can let your fishmonger cut the turbots into thick filets or steaks to save you some prep time. Buy the whole fish, however, so that you can use the heads, bones and carcasses for making flavorful fish stock. Frozen filets tend to have diminished flavor compared to the whole fish that is filleted only after it is bought.


    Before cooking the turbot fillets, wash and pat them dry in a paper towel so they develop a nice crisp on the outside. Season the fish only while it is cooking, not before. Salting it before cooking can extract some of its moisture and dry out the flesh. If you prefer a more crispy fish, lightly dust the filets with flour before cooking in the pan. Use a fine mesh to sprinkle the flour over the surface of the turbot evenly. Gently shake off the excess flour from the filets and place in the hot pan coated with olive oil. Get more recipes for white fish here.


    Tuscany violet artichokes have gorgeous purple tips that make them look extra lovely on the plate. Preparing and cooking artichokes can take quite some time. Chop them into quarters so that they are easier to cook.




    1 turbot
    about 5 1/2 lbs.
    18 small, violet artichokes
    18 dried tomato slices
    2.8 oz. old Parmesan cheese
    2 tablespoons olive oil
    fine salt
    ground white pepper
    sea salt
    some fresh basil leaves
    Basil oil:
    the juice of 3 lemons
    1/2 oz. salt
    ½ teaspoon ground white pepper
    1 cup olive oil
    1 cup rapeseed oil
    1 bunch basil


    Prepare the turbot fillets. Wash, pat dry and refrigerate.


    Prepare the basil oil by mixing lemon juice and finely chopped basil. Puree in a blender, gradually adding olive oil and rapeseed oil. Season with salt and pepper. Add some lukewarm water. This oil can be refrigerated for about ten days.


    Cut the Parmesan cheese into thin slices.


    Peel the artichokes. Remove the first leaves to give it a nice, round form. Cut the end until it’s about ½-inch long. Using a sharp knife trim the artichoke all around, leaving the heart. Use a spoon to remove the inedible fuzzy part in the core. Cut into quarters then place hearts in water with some lemon juice. Just before serving, heat the hearts in a pan with 2 tablespoons olive oil. Salt and pepper. Cook, stirring regularly, for 6 - 8 minutes or until tender.


    Fry the turbot fillets in a pan with olive oil over medium-high heat. Season with salt and pepper. Cook about 3 - 4 minutes per side.


    Place the artichokes on serving dishes. Sprinkle with basil oil. Place the turbot fillets in the middle of the dishes. Add the Parmesan and preserved tomato slices. Decorate with basil leaves and sprinkle with sea salt grain.

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