Flying Fish (or White Fish) à la RitzTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:102.2 kcal
Proteins:11.5 g
Fats:2.2 g
Carbohydrate:8.5 g
Fibers:0.9 g
Sugar:4.3 g
Cholesterol:38.7 mg
Sodium:48.8 mg
Calcium:23 mg
Energy:569 kcal
Proteins:64.1 g
Fats:12.5 g
Carbohydrate:47.5 g
Fibers:5.2 g
Sugar:24.2 g
Cholesterol:215.2 mg
Sodium:271.5 mg
Calcium:128.1 mg
SIMILAR RECIPES
Turbot with Licorice and "Lard d'Arnad" Emulsion
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Rouelle of Wild Turbot with Sorrel
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
flying fish or 8 turbot fillets
30
ml
butter
juice of 1 lemon
4
small cooking bananas
salt and pepper
2
ml
flour
60
ml
italian vermouth
90
ml
heavy cream (35%)
METHOD
- Drizzle the lemon juice over the fillets; season with salt and pepper and coat with flour on both sides;
- heat some butter in a skillet; cook the fillets for 2 minutes on each side;
- remove the fish from the pan and place on a serving platter;
- deglaze the pan with the vermouth and cream and simmer until the sauce thickens;
- spoon the sauce over the fish; place a fried banana half on each fillet.
Fried Bananas
- Peel and halve the bananas lengthwise;
- sprinkle with orange or lime juice; dip each piece in flour;
- fry in butter until golden.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Easy to prepare, this recipe is imbued with all the flavors of the islands.
To avoid having to keep the fish warm while cooking the bananas, use two skillets and cook the two simultaneously.
