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Olive-Crusted Turbot Recipe
Olive-Crusted Turbot
Joachim Koerper
Joachim Koerper
Flavors of Portugal
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

PREGADO com crosta de migas de azeitona preta

For 4 servings

- 4 turbot fillets, cleaned and skinned (150 g/5 oz. each)
- 400 g (14 oz.) fresh spinach
- 1 slice of artisanal bread
- finely chopped fresh herbs (dill, chervil, chives, parsley)
- 50 g (3 Tbsp.) clarified butter
- 50 g (2 oz.) thinly sliced black olives
- 200 ml (3/4 cup) fish stock
- 100 ml (6 Tbsp.) cream
- 1 egg yolk
- 1 shallot, minced
- 100 ml (6 Tbsp.) white wine
- 25 g (5 tsp.) butter
- olive oil

- green olive crust with 5 g (1 tsp.) green olive paste
- olive oil
- salt
- fleur de sel
  1. Butter the bread with clarified butter and cut into 5 mm(1/4") cubes.
  2. Cook the fish in a little olive oil
  3. Brush the fillets with egg yolk. Place the browned bread cubes on the top side only, spacing them out.
  4. Add the sliced olives. Grill under the broiler.
  5. Sauté the spinach with the remaining clarified butter and 1/2 shallot. Drain, season with salt and set aside.
  6. Sauté the remaining half shallot, add the wine and reduce until almost dry. Add the fish stock and cream; reduce by half.
  7. Strain; add the fresh herbs and butter. Correct the seasoning with salt.


  1. Place the spinach in the center of the plate.
  2. Place the fish on top, with the bread side up.
  3. Pour the sauce around the fish and end with a drizzle of olive oil and a pinch of fleur de sel.
  4. Decorate with the green olive crust.
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