recipe for Turbot with Corn Milk and Zucchini Gremolata

 

Ingredients:

• 4 turbot fillets (about 6 ounces each)
• 2 cups fresh corn kernels (from about 4 ears of corn)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Zucchini Gremolata:

• 1 medium zucchini, finely grated
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. 1. Prepare the Corn Milk:

   • 
     
   • -In a blender, combine the fresh corn kernels, whole milk, and heavy cream. Blend until smooth.
   • 
     
   • -Strain the mixture through a fine-mesh sieve into a saucepan, pressing down to extract as much liquid as possible. Discard the solids.
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   • -Heat the corn milk over medium heat until warmed through, then whisk in the butter until melted. Season with salt and pepper to taste. Keep warm.

1. 2. Prepare the Zucchini Gremolata:

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   • -In a small bowl, combine the grated zucchini, chopped parsley, minced garlic, lemon zest, and olive oil. Season with salt and pepper to taste. Set aside.
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2. 3. Cook the Turbot:

3. 
   

• -Season the turbot fillets with salt and pepper on both sides.
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• -In a large skillet, heat some olive oil over medium-high heat. Add the turbot fillets and cook for 3-4 minutes on each side, or until cooked through and golden brown.

4. Serve:

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• -To serve, spoon some of the warm corn milk onto each plate. Place a cooked turbot fillet on top of the corn milk.
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• -Spoon the zucchini gremolata over the turbot fillets.
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• -Garnish with additional parsley or lemon zest if desired.
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• -Serve immediately and enjoy your Turbot with Corn Milk and Zucchini Gremolata!