This elegant dish combines the delicate flavor of turbot fillets with the rich, herby Café de Paris butter, paired with perfectly cooked potatoes infused with fragrant cracked coriander seeds. It’s a sophisticated yet approachable dish, perfect for a special dinner.
Ingredients (Serves 4):
Turbot Fillets:
- 4 turbot fillets (about 6 oz/170 g each)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges (for serving)
Café de Paris Butter:
- 6 tbsp unsalted butter, softened
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 1 tsp capers, finely chopped
- 1 tsp parsley, finely chopped
- 1 tsp chives, finely chopped
- 1 tsp tarragon, finely chopped
- 1 tsp lemon juice
- ½ tsp paprika
- Salt and pepper, to taste
Cracked Coriander Potatoes:
- 1 lb (450 g) baby potatoes
- 1 tbsp olive oil
- 1 tsp cracked coriander seeds
- Salt, to taste
Directions:
Prepare the Café de Paris Butter:
- In a bowl, mix softened butter with Dijon mustard, Worcestershire sauce, minced shallot, garlic, capers, parsley, chives, tarragon, lemon juice, and paprika. Season with salt and pepper.
- Shape the butter mixture into a log using parchment paper, wrap tightly, and refrigerate for at least 30 minutes.
Make the Cracked Coriander Potatoes:
- Boil the baby potatoes in salted water for 12–15 minutes, or until fork-tender. Drain and slightly crush each potato with the back of a spoon.
- Heat olive oil in a skillet over medium heat, add the cracked coriander seeds, and toast until fragrant (about 30 seconds).
- Add the potatoes to the skillet, toss to coat, and cook until golden and crisp. Season with salt.
Cook the Turbot Fillets:
- Heat olive oil in a non-stick skillet over medium-high heat. Season the turbot fillets with salt and pepper.
- Cook the fillets skin-side down for 3–4 minutes, then flip and cook for another 2–3 minutes, or until the fish is cooked through and flakes easily.
Assemble and Serve:
- Place the cooked turbot fillets on serving plates. Top each with a slice of Café de Paris butter, allowing it to melt over the warm fish.
- Serve alongside the cracked coriander potatoes, garnished with lemon wedges for squeezing.
This dish delivers a beautiful balance of flavors and textures, perfect for impressing your guests!
