https://westgold.com/
Recipe
Difficulty
Hard
Prep time
20 minutes
Cook time
10 minutes
Serves
1 - 2
Ingredients:
180g turbot fillet (or similar, we used Hake)
50g pistachio nuts
25g parsley
Flour for dredging
Garlic butter mash
1 agria potato
1 tbsp roasted garlic
20g Westgold butter
White pepper to taste
Beurre Blanc sauce
125ml white wine
1/2 shallot
100g Westgold butter
Method:
Preheat the oven to 180 degrees.
Boil the potatoes then drain once tender. Pass the potatoes through a mouli, then add the garlic, butter and season to taste.
Prepare the crust by blitzing the pistachio, parsley and butter. Crumb the turbot and place into a hot buttered fry pan. Cook for 3 minutes each side then finish in the oven.
To prepare the sauce, sweat the shallot in butter, then add the white wine and reduce to half. Add the cubed butter and continue to stir to get the right creamy consistency, adjust the seasoning with white pepper and salt.
Serve all together for a sensational dish.
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