Turbot with Corn Milk and Zucchini Gremolata

Turbot with Corn Milk and Zucchini Gremolata

  • Preparation 20 min
  • Cooking 22 min
  • Servings 4

Categories

Ingredients

  • Corn Milk

    • 1 shallot, thinly sliced
    • 1 tbsp (15 ml) olive oil
    • ½ cup (75 g) fresh or frozen corn kernels, thawed (about ½ ear of corn)
    • 1 cup (250 ml) milk
  • Zucchini Gremolata

    • 1 small zucchini, cut into small dice
    • 1 celery stalk, cut into small dice
    • 1 tbsp dill, finely chopped
    • 1 tbsp parsley, finely chopped
    • ½ lemon, zest and juice
    • 1 tbsp (15 ml) olive oil
    • 2 tsp (10 ml) honey
  • Turbot and Vegetables

    • 2 small zucchini, sliced into thin rounds
    • 1 cup (150 g) fresh or frozen corn kernels, thawed (about 1 ear of corn)
    • 2 tbsp (30 ml) olive oil
    • 1 ½ lb (675 g) turbot fillets

Preparation

  • Corn Milk

  • Zucchini Gremolata

  • Turbot and Vegetables

Personal Note