Name: Basted Turbot with Brown Rice and Cream Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Ingredients: Seatopia Turbot; 2 cups brown rice; 2 large carrots; 2 large onions; 4 tbsp. Olive oil; 2 oz. Butter; 1 cup heavy cream; 1/2 cup Fresh dill; Lemon zest; 2 tbsp. Champagne vinegar; Salt and pepper to taste; 2 garlic cloves; 1/4 lemon juiced

Dive into the delightful preparation of a Turbot dish paired with brown rice and cream sauce

Basted Turbot with Brown Rice and Cream Sauce

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Servings

Prep Time

15 minutes

Cook Time

50 minutes

Embark on this delightful preparation of a Turbot dish paired with brown rice, caramelized carrots, and onions, garnished with a cream sauce. Learn the secrets behind making a caramelized carrot, onion brown rice, with a cream sauce infused with dill, lemon, and champagne vinegar for a dish that will impress any seafood lover.

Image of Basted Turbot with Brown Rice and Cream Sauce

Ingredients

Seatopia Turbot
2 cups brown rice
2 large carrots
2 large onions
4 tbsp. Olive oil
2 oz. Butter
1 cup heavy cream
1/2 cup Fresh dill
Lemon zest
2 tbsp. Champagne vinegar
Salt and pepper to taste
2 garlic cloves
1/4 lemon juiced

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Directions

Start by boiling 1 cup of brown rice in 2 cups of water. This will take about 40 minutes. Once done, set aside.
While the rice is boiling, chop 2 large carrots and 1 large onion into small pieces.
Heat a pan over medium heat with olive oil. Add the chopped carrots and cook until they start to caramelize, about 15 minutes. In the same pan, add the chopped onions to the carrots and continue to cook until both are caramelized and tender, about another 10-15 minutes. Stir occasionally to prevent burning.
In a small saucepan, add chopped garlic & onion. Pour 2 tbsp. of champagne vinegar. Reduce 1 cup of heavy cream over medium heat until it thickens. Finish it with fresh dill and lemon zest and juice.
Once the vegetables are caramelized, mix them with the cooked brown rice. Set aside.
Heat a separate pan over high heat. Add a small amount of fat to the pan. Place the Turbot fillet in the hot pan, searing one side for about 3-4 minutes. Flip the fillet carefully.
Add a knob of butter to the pan and baste the Turbot by spooning the melted butter over the top. Cook for an additional 3-4 minutes or until fully cooked. Check Internal Temperature to be above 145 °F
Place the seared Turbot on one side, and the brown rice with carrots & onions next to it. Drizzle the caramelized cream sauce over the Turbot. Garnish with extra dill if desired.