Family Best Time >> Food

Turbot steak, gingerbread sauce


Ingredients:6 people
  • turbot fillet
    6 pieces (about 200 g)
  • Gingerbread
    2 slices
  • fish stock
    25 cl
  • cumin
    1 teaspoon
  • cilantro
    1 teaspoon
  • grated nutmeg
    1 teaspoon
  • olive oil
    1 glass
  • fresh butter
    60 g
  • white pepper
    1 teaspoon
  • salt


Preparation:
  • Preparation time:25 minutes
  • Cooking time:25 minutes


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.