Pan-Seared Turbot with Brown Butter and Capers Recipe

香煎多宝鱼配棕色黄油和刺山柑食谱

4.8

用棕色黄油和酸豆煎制的多宝鱼是一道精致而美味的菜肴，其中温和、柔嫩的多宝鱼片因坚果味棕色黄油的浓郁和酸豆的酸味而更加美味。这道简单而精致的食谱非常适合快速的平日晚餐或特殊场合，提供黄油的浓郁和酸豆的浓郁平衡。

Ingredients:

  • 4 块多宝鱼片（共约600克）
  • 盐和胡椒，调味
  • 2 汤匙 橄榄油
  • 100克无盐黄油
  • 2 汤匙 刺山柑，沥干
  • 1 个柠檬汁
  • 2 汤匙新鲜欧芹，切碎

Instructions:

  1. Prepare and Sear the Fish
    1 Prepare and Sear the Fish

    Season the turbot fillets with salt and pepper. Heat olive oil in a large pan over medium-high heat. Cook the fillets for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.

  2. Make the Brown Butter Sauce
    2 Make the Brown Butter Sauce

    In the same pan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Stir in the capers, lemon juice, and parsley, allowing the flavours to meld for about 1-2 minutes.

  3. Serve the Dish
    3 Serve the Dish

    Pour the brown butter and caper sauce over the seared turbot fillets. Garnish with extra parsley and serve immediately, accompanied by steamed vegetables or mashed potatoes.

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