Lemon Pepper Crusted Greenland Turbot with Beurre Blanc

Source:

Ingredients

1 ea. Turbot Filet 6 oz.

2 fl oz. Clarified Butter

1 pinch Kosher Salt

1 ea. Zest from one lemon (let dry for one day)

1 tsp Coarse Black Pepper

1/2 oz Chablis Wine

1 Tbls Whole Butter

1 Tbls Parsley (Chopped)

1/2 ea. Shallot (Minced)

2 clove Garlic (Minced)

1/4 cup White Wine

1 Tbsp. Lemon Juice (Fresh Squeezed)

1 pinch Kosher Salt

1 pinch Coarse Black Pepper

20 oz. Heavy Cream

8 oz. Whole Butter (cubed and left at room temperature)

Directions

Place sauté pan over medium heat. Add clarified butter.

Season fillet with salt

Crust fillet with pepper and lemon zest. Place in sauté pan.

Cook on both sides for one minute

Place cooked fillets on sizzle plate

De glaze pan with white wine

Add whole butter. After butter has melted pour over the fillet

Place fish in a 400˚ oven. Bake until internal temperature reaches 145˚

Place on wilted spinach and sauce with lemon beurre blanc

Place shallot, garlic, white wine, salt, pepper and lemon juice in sauce pot and simmer until sec (dry)

Add heavy cream a simmer. Reduce by 2/3

Pull and mound with butter a little at a time while whipping