Basted Turbot With Brown Rice and Cream Sauce

Directions

1. 
   1.

   Start by boiling 1 cup of brown rice in 2 cups of water. This will take about 40 minutes. Once done, set aside.

2. 
   2.

   While the rice is boiling, chop 2 large carrots and 1 large onion into small pieces.

3. 
   3.

   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.

4. 
   4.

   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.

5. 
   5.

   Once the vegetables are caramelized, mix them with the cooked brown rice. Set aside.

6. 
   6.

   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.

7. 
   7.

   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

8. 
   8.

   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.