Pan-fried Turbot with Peas à la Française
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Gastrotools
Recipes from professionals
A delicious summer dish of pan-fried flounder fillets with peas, pearl onions, bacon and pea shoots. The flounder can easily be swapped for another fish, and if you can't get fresh peas, frozen peas or fava beans work just as well. Serve with new potatoes if you like.
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Servings
: 4
servings
Ingredients
100
g
bacon cubes
8
pearl onions
200
g
fresh shelled peas
Butter for cooking and frying
1
handful
wild asparagus
1.5
dl
whipping cream
1
handful
pea shoots
600
g
filleted turbot
Salt and pepper
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Instructions
Step 1/8
Fry the bacon in a dry pan until crisp, then drain on kitchen paper.
Step 2/8
Peel the pearl onions. Cook them in water with a knob of butter for about 5 minutes, until tender, then halve them.
Step 3/8
Sauté the peas in butter in a small pan together with the pearl onions for about 2 minutes.
Step 4/8
Add the wild asparagus and sauté for another minute.
Step 5/8
Pour in the cream and bring everything to a boil.
Step 6/8
Fold in half of the pea shoots and season with salt and pepper.
Step 7/8
Cut the flounder fillets into portion-sized pieces and fry them in butter for about 2–3 minutes on each side, until golden and cooked through. Season with salt.
Step 8/8
Arrange the flounder fillets on deep plates and spoon the peas à la française over the top. Finish with the remaining pea shoots as a garnish.
