Preparation time Preparation time 30'
Number of portions Number of portions 2
Fish Fish Turbot
Dish category Dish category Dinner Supper


  1. 2 baltic turbots
  2. 250 ml of coconut cream
  3. 1 shallot
  4. 1 spoonful of yellow curry paste
  5. juice from half a lime
  6. 1 large carrot
  7. 200 g of green frozen pea
  8. fresh coriander
  9. salt and white pepper ground for taste
  10. 2 slices of Serrano ham (optionally)
  11. clarified butter for frying

Curry turbot

Turbot curry


Cut fillets from fresh Baltic turbot - 4 from each fish. Rinse with cold water, pat dry with paper towels, add salt and sprinkle lightly with ground white pepper.

Wash and peel the carrots. Cut them into strips or, as I did, use a spaghetti maker to make carrot spaghetti. Chop the shallots.

Place the Serrano ham slices on a baking tray lined with baking paper. Place in an oven preheated to 200 degrees and bake until browned and crispy. Set aside.

On a heated clarified butter fry shallots and add the curry paste. Stir and after a while pour in the coconut milk. Add frozen peas and pour lime juice. If necessary season the sauce with salt and pepper.

Meanwhile, on the other pan on the heated clarified butter, fry the turbot fillets, on both sides for about 2 minutes each.

Place carrot portions on deep plates. Pour the curry sauce over the peas and place the fish portions and fresh cilantro. If you like, crumble the Serrano ham on top.

Serve immediately, hot


Recipe by Anna Kosternak - Kaczmarek. Visit our blog "Czosnek w pomidorach".

See also


We use cookies to improve the operation of the website. We assume that you do not mind. If you do mind, please leave our site.