Difficulty:[usr 3]
Mix the cumin, coriander, grated nutmeg, white pepper and a little salt. Blend this mixture to obtain a very fine powder. Impregnate the turbot steaks with the spice powder on one side only (skin side).
Put the fish stock to reduce in a sauté pan until you obtain about 10 tablespoons of liquid. Strain it and adjust the seasoning.
Heat the oven to 150°C (th.5).
Crumble the gingerbread and put it in the oven to dry it out slightly, set aside.
In a frying pan, heat the olive oil briskly, place the turbot fillets on the spice side for about 3 minutes, turn them gently and cook them for another 3 minutes.
Gently reheat the reduced stock, add the butter in pieces, whisking constantly, then the crumbled gingerbread. Adjust the seasoning.
Present the steaks topped with a little sauce, the rest of it offered in a sauce boat.
You can serve as an accompaniment to carrots cut into strips cooked in butter, lemony and flavored with cumin.
