"champagne of the flatfish,"
according to the famous
German TV-cook Johann Lafer.
Turbot is not an easy fish to find in the markets around here. So I was happy when Bubba told me that Fresh Market had turbot for sale.
It's supposedly one of the most exquisite delicacies of the sea, one of the world’s best tasting white fish. Turbot has always been a relatively scarce “gourmet” fish making it highly prized by fishmongers.
Turbot is perfect as a main course, and is suitable for poaching, steaming, grilling or pan searing. It’s also a chefs dream as it retains plenty of moisture during cooking which means it doesn’t readily dry out.
I found this unusual recipe on Taste of Home. Unusual for sure, I would’ve never considered stiff peaks of egg white peaks mixed with mayonnaise and seasonings for spreading over the fish before baking.
|Ready for the oven|
In other words, it’s a quick flavorful mayonnaise topping that adds gusto to baked whitefish. It’s a break from the usual Parmesan, dill, breadcrumbs, or cracker toppings.
Baked with this delicious golden topping, the turbots delicate flavor shines through. It will be great on the grill whenever grilling season starts here.
The taste and consistency of this delicious delicate fish is hard to beat!
GOLDEN BAKED TURBOT
2 pounds turbot, or other whitefish fillets
½ teaspoon salt
¼ teaspoon seasoned pepper
1 egg white
¼ cup light mayonnaise
¼ teaspoon dill weed
1 tablespoon finely grated onion
Lemon wedges or dill for garnish, optional
Preheat oven to 425°.
Place fish in a cooking spray coated baking dish or pan.
Sprinkle with pepper.
Beat egg white with salt until stiff peaks form.
Fold in mayonnaise, dill and onion, spoon over fish.
Bake, uncovered, for 15-20 minutes or until topping is puffed and fish flakes easily with a fork.
Garnish, if desired.