Turbot `a la Meuniere from Mattison’s | Suncoast View

Turbot `a la Meuniere from Mattison’s | Suncoast View
Turbot `a la Meuniere from Mattison's.

SARASOTA (WWSB) - Check out these recipes from Chef Paul Mattison!

Turbot `a la Meuniere from Mattison's | Suncoast View

Turbot `a la Meuniere

Fish:

¼ cup all purpose flour

2 Turbot fillets (4 to 5 ounces)

¼ cup whole milk

1 Tbls. olive oil

1 Tbls. unsalted butter

Salt& pepper to taste

Sauce:

1/4 cup unsalted butter, cut into 4 pieces

2 Tbls. chopped fresh parsley

1 Tbls. fresh lemon juice

Procedure Fish: Spread the flour onto a plate and pour milk into a bowl and place next to each other. Pat the fish dry with paper towels and sprinkle both sides with salt and pepper. Blot the fish into the milk first and then dredge into the flour. Shake off any excess flour and set aside. Heat the oil in a skillet over medium high heat until the oil hot and shimmers. Quickly add the butter and swirl until the butter melts to coat the pan. Add the fish to the pan and cook for 3 minutes or until the bottom of the fish is golden brown. Gently flip the fish over and cook for 2 more minutes until the flesh is cooked through and the other side browns as well. Discard the pan drippings and wipe the pan clean.

Procedure Sauce: Place skillet over medium heat. Add the butter and cook until golden brown about one minute. Remove the pan from the heat; stir in parsley and lemon juice. Spoon the sauce over the fish.

Roasted Heirloom Tomato-Fennel Salad

1 cup fresh heirloom grape tomatoes

4 sprigs of fresh chervil

1 tsp. shallot minced

1tsp. chives minced

¼ cup fresh shaved fennel

T tbls. olive oil

Salt & pepper

Sauce vert (see recipe)

Procedure: Preheat oven to 350 degrees. Toss tomatoes, shallots, olive oil, and salt & pepper together in a mixing bowl. Lay the tomatoes onto a baking pan and roast in the oven for 5 minutes or until the tomatoes start to blister. Remove the tomatoes from the oven and chill them in the cooler. In the same mixing bowl toss the roasted tomatoes with the chervil, chives, fennel, and about 1 tablespoon of the sauce vert. Serve.

Sauce Verte

1 cup fresh Parsley

½ cup chervil

½ cup chives

¼ cup basil

1tsp. Dijon mustard

1 Tbls. shallots, minced

1 tsp. garlic, minced

¼ cup fresh squeezed orange juice

½ cup EVOO

¼ cup almonds

Procedure: Place all of the ingredients into a food processor and puree. Season with salt and pepper as needed.

Copyright 2019 WWSB. All rights reserved.