Difficulty: Intermediate
With years of culinary expertise, we've perfected this elegant dish featuring premium turbot enhanced by a warm spice blend and luxurious gingerbread sauce. Blend cumin, cilantro, grated nutmeg, white pepper, and a pinch of salt into a fine powder. Coat the skin side of the turbot fillets generously with this aromatic mix.
In a sauté pan, reduce the fish stock to about 10 tablespoons. Strain and season to taste.
Preheat the oven to 150°C (gas mark 5). Crumble the gingerbread slices and dry them lightly in the oven. Set aside.
Heat olive oil in a frying pan over high heat. Add turbot fillets spice-side down and sear for 3 minutes. Gently flip and cook for another 3 minutes.
Warm the reduced stock gently, whisk in butter pieces until emulsified, then incorporate the crumbled gingerbread. Adjust seasoning.
Serve steaks topped with sauce, with extra in a sauceboat. Pair with buttery carrot strips, lemon-zested and cumin-infused for a harmonious finish.
