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Exceptional Turbot Recipe: Corn Milk and Zucchini Gremolata Pairing


Exceptional Turbot Recipe: Corn Milk and Zucchini Gremolata Pairing

Ingredients

  • Corn Milk

    • 1 shallot, thinly sliced

    • 1 tbsp (15 ml) olive oil

    • ½ cup (75 g) fresh or frozen corn kernels, thawed (about ½ ear of corn)

    • 1 cup (250 ml) milk


  • Zucchini Gremolata

    • 1 small zucchini, cut into small dice

    • 1 celery stalk, cut into small dice

    • 1 tbsp dill, finely chopped

    • 1 tbsp parsley, finely chopped

    • ½ lemon, zest and juice

    • 1 tbsp (15 ml) olive oil

    • 2 tsp (10 ml) honey


  • Turbot and Vegetables

    • 2 small zucchini, sliced into thin rounds

    • 1 cup (150 g) fresh or frozen corn kernels, thawed (about 1 ear of corn)

    • 2 tbsp (30 ml) olive oil

    • 1 ½ lb (675 g) turbot fillets


Preparation

Corn Milk

  • In a small pot over medium-high heat, brown the shallots in the oil. Add the corn and cook for 2 minutes while stirring. Add the milk and simmer for 5 minutes.

  • In a blender, purée the mixture until smooth. Season with salt and pepper. Strain through a sieve. Return to the pot and keep warm.


Zucchini Gremolata

  • Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.


Turbot and Vegetables

  • In a large non-stick skillet over medium-high heat, cook the zucchini and corn in 1 tbsp (15 ml) of the oil for 3 minutes. Season with salt and pepper. Set aside on a plate.

  • In the same skillet over medium-high heat, cook half of the fish at a time on one side in the remaining oil until nicely browned, about 2 to 3 minutes, depending on the thickness of the fillets. Delicately flip the fish over and cook on the other side for 1 minute.

  • Divide the corn milk among four shallow bowls. Top with the vegetables and fish. Garnish with the zucchini gremolata..





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