FREE SHIPPING ON ORDERS OVER $149
0 Cart
Added to Cart
      You have items in your cart
      You have 1 item in your cart
        Total

        COOKING INSPIRATION — Turbot

        Turbot

        Turbot

        Half turbot with brown butter caper sherry sauce

        Ingredients

        • 1/2 pound butter
        • 1/4 cup capers
        • 4 shallots
        • Lemon juice (1 lemon)
        • 100ml Sherry vinegar

        Method

        1. Slice shallots as thin as possible.

        2. Cut butter into cubes, in a medium pot on high heat place butter in while stirring with a whisk

        3. The butter will foam three times on its third foam add in the shallots, this will stop the butter from burning

        4. Cook shallots for 3-4 minutes until soft, then add rest of ingredients

        5. Bake turbot at 375 for 8-10 minutes on baking sheet

        6. Remove skin from turbot and sauce the fish.

        If you're feelin' social, tag your creation #chefsvaultexperience