Mediterranean fish recipes abound because they are simple to prepare yet refreshing and complex in flavors. This recipe served at the Hotels Lucien Barriere Deauville successfully incorporates turbot fillets with artichokes to make for an interesting main course. The filets are pan-fried turbot fillets then served with a side dish of sautéed artichokes. Make the meal even more splendid by pairing this dish with Prieure St Jean de Bebiab Coteaux du Languedoc 99.

1. Pan-Fried Turbot Fillet With Violet Artichokes
Mediterranean fish recipes abound because they are simple to prepare yet refreshing and
complex in flavors. This recipe served at the Hotels Lucien Barriere Deauville successfully
incorporates turbot fillets with artichokes to make for an interesting main course. The filets are
pan-fried turbot fillets then served with a side dish of sautéed artichokes. Make the meal even more splendid
by pairing this dish with Prieure St Jean de Bebiab Coteaux du Languedoc 99.
Ingredients
 1 turbot
 about 5 1/2 lbs.
 18 small, violet artichokes
 18 dried tomato slices
 2.8 oz. old Parmesan cheese
 2 tablespoons olive oil
 lemon
 fine salt
 ground white pepper
 sea salt
 some fresh basil leaves
 Basil oil:
 the juice of 3 lemons
 1/2 oz. salt
 ½ teaspoon ground white pepper
 1 cup olive oil
 1 cup rapeseed oil
 1 bunch basil
1. Prepare the turbot fillets. Wash, pat dry and
refrigerate. Do not season with salt yet.
2. Prepare the basil oil by mixing lemon juice and finely
chopped basil. Puree in a blender, gradually adding
olive oil and rapeseed oil. Season with salt and
pepper. Add some lukewarm water. This oil can be refrigerated for about ten days.
3. Cut the Parmesan cheese into thin slices.
4. Peel the artichokes. Remove the outer leaves to give it a nice, round form. Cut the end until it’s about ½-
inch long. Using a sharp knife trim the artichoke all around, leaving the heart. Use a spoon to remove the
inedible fuzzy part in the core. Cut into quarters then place hearts in water with some lemon juice. Set
aside.
5. Fry the turbot fillets in a pan with olive oil over medium-high heat. Season with salt and pepper. Cook
about 3 - 4 minutes per side.
6. Just before serving, heat the artichoke hearts in a pan with 2 tablespoons olive oil. Season with salt and
pepper. Cook, stirring regularly, for 6 - 8 minutes or until tender.
7. To serve, arrange the artichokes on a plate then sprinkle with basil oil. Place the turbot fillets in the
middle, add the Parmesan and preserved tomato slices. Garnish with basil leaves and sprinkle with sea
salt grain.