Exceptional Turbot Recipe: Corn Milk and Zucchini Gremolata Pairing
https://www.snappersfish.com/post/exceptional-turbot-recipe-corn-milk-and-zucchini-gremolata-pairing
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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..