Zucchini Cream and Golden Turbot

The zucchini cream with golden turbot is an elegant and tasty dish, perfect for a special occasion. The sweetness of the zucchini pairs well with the delicate flavor and texture of the turbot. Here is how to prepare this dish.

Ingredients

For the zucchini cream:

• 500 g of zucchini
• 1 medium-sized potato
• 1 white onion
• 500 ml of vegetable broth
• Extra virgin olive oil
• Salt and pepper
• A few mint leaves for garnish (optional)

For the golden turbot:

• 4 turbot fillets (about 150-200 g each)
• Flour as needed
• Extra virgin olive oil
• Salt and pepper

Preparation

1. Start with the zucchini cream: wash and slice the zucchini into rounds, peel and dice the potato, and finely chop the onion.

2. In a saucepan, sauté the onion with a drizzle of extra virgin olive oil until transparent.

3. Add the zucchini and potatoes, sauté for a few minutes, then pour in the vegetable broth until the vegetables are covered.

4. Cook over medium heat for about 20 minutes or until the vegetables are tender.

5. Blend everything with an immersion blender until you get a smooth cream. Adjust seasoning with salt and pepper.

For the golden turbot:

6. Dry the turbot fillets well with paper towels and season lightly with salt on both sides.

7. Dredge the fillets in flour, shaking off the excess.

8. Heat some extra virgin olive oil in a non-stick pan and sauté the turbot fillets, starting with the skin side down, until they become golden and crispy. Carefully flip them and finish cooking for a few minutes on the other side.

9. Serve the zucchini cream in bowls or deep plates and place the golden turbot fillet on top. Decorate with mint leaves if desired.

Curiosity

Turbot is a prized fish, appreciated for its delicate white flesh. It is important not to overcook the turbot in order to maintain its soft and succulent consistency. The contrast with the zucchini cream makes the dish rich in flavors and different textures.

Bon appétit!