How to make
Start by preparing the fish broth for the white truffle sauce. To do this, boil the turbot head with the bones, the onion cut in two and the parsley sprigs in about 1 liter of water with a little olive oil and salt.
The broth is ready in no more than 30 minutes. You will only need 300 ml for the sauce, and you can use the remaining broth for fish soup.
Put the separated turbot broth in a saucepan and reduce to 200 ml over high heat to obtain a more concentrated flavor. Add the cream, reduce the heat and stir for 10 minutes until a homogeneous cream is obtained.
Then add the butter in pieces, stirring constantly on the stove, until it is integrated into the sauce and it becomes smooth and fluffy. Finally, add the finely grated white truffle and salt to taste. Cook for another 4-5 minutes or until the desired consistency is obtained. If the sauce is thick before adding the truffle, you don't need to continue cooking, just let the white truffles release their aroma for 10 minutes.
To cook the turbot fillets, heat a large frying pan over medium to high heat. You can also use a hotplate (electric or gas). It is advisable that the turbot has been left for about 15-20 minutes at room temperature and is well greased with olive oil to prevent sticking.
Lightly grease the pan and cook on the skin side first for 4 minutes, without trying to move the fillets, because until they have acquired a crust, they will stick to the surface of the pan/hotplate and you will tear them. When they are done, you will see how they will separate themselves.
Turn them over and cook on the other side for 3-4 minutes (the cooking time depends on the thickness of the fillets and the intensity of the heat, keep in mind that they shouldn't acquire a very dark brown color so that the fish does not become dry).
While the turbot is cooking, briefly blanch the green beans and tomatoes, then seal them in a very hot pan. This will be the garnish for the fish in sauce. If desired, you can garnish with other vegetables other than those I have suggested.
When everything is ready, serve your dish by distributing the truffle sauce in two suitable plates, place a turbot fillet and the baked vegetables on top.
Serve the turbot fillet with white truffle sauce warm with a bottle of good white wine.
Enjoy!
Find out how to cook turbot properly and how to clean turbot.
