Ingredients
300 g Royal Greenland turbot
2 eggs
Cream
Flour
Panko (Japanese breadcrumbs)
500 g small tomatoes
200 g diced shallot onion
Thyme
Ramson
Salt and pepper
Dill
Salt and pepper
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
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See all relevant products for this recipeCooking instructions
Portion the fish into pieces of approx. 75 g. Season fish with salt and pepper.
Bread the fish first in flour, then in slightly beaten egg with a little cream and finally in the Panko. Make sure it is completely covered with bread crumbs and fry it in
clarified butter, on medium heat until it is nice and golden.
Blanch the tomatoes quickly in boiling water, cool them in ice water and remove the skin. Sauté the diced onion in a little oil and add the tomatoes. Let it reduce and add the thyme and the chopped ramson leaves. Season with salt and pepper.
Place the compote of tomatoes on the bottom of the plate, and thereafter place the fried fish and dress with a stem of dill.
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
