Turbot sauce basilic

Delicious

---

You will need: (for 4 people)

• 1.2kg fresh turbot, already filleted by your fishmonger
• 1 shallot
• 1 tomato
• 2cl of balsamic with basil
• 9cl of liquid cream
• A dash of olive oil
• Salt & Pepper

---

1. Peel and chop the shallot and dice the tomato.
2. Gently roast the peppers in the oven for a maximum of 10 minutes.
3. In a frying pan, fry the shallot in hot oil for one minute.
4. Add the turbot fillets and brown them. It will be perfectly cooked when you prick it gently with a fork and there is almost no resistance.
5. Season the fish with salt and pepper.
6. In a small saucepan, bring the cream to the boil, add the balsamic with basil. Mix, add the diced tomatoes and season with salt and pepper.
7. Serve the turbot topped with the basil sauce.

Tip: Try this recipe with our plain balsamic or our mango and Espelette pepper wine vinegar.

Don’t have the basil balsamic? Find it in our shop