Turbot with Parmesan Crust

Glacier Brewhouse

From Executive Chefs Scott Hoskinson (2001) & Farrokh Larijani (2000)
Glacier Brewhouse

NOTE: Rockfish also works great.

Yields 1 serving

1 6 oz. Turbot filet
1/2 tsp. Salt and pepper
1 Tbsp. Clarified butter
1 Tbsp. Flour
1 fl. oz. Egg wash
1 oz. wt. Parmesan Mixture
1 ea. Fresh thyme sprig
3 ea. Lemon slice
2 tsp. Lemon-thyme compound butter

Egg Wash
Yields 12 oz.
1 cup Milk – 2%
3 Whole eggs

Egg Wash Procedure: Blend together until well mixed. Refrigerate.

Parmesan Mixture
Yields 3 oz.
2 oz. Powdered parmesan cheese
1 oz. Panko bread crumbs – processed very fine

Compound Butter
2 lb. Softened butter
1/4 cup Finely chopped shallots
2 tsp. Lemon zest
1/2 cup Lemon pulp – chopped, no membrane
1 1/2 oz. Lemon juice
3 Tbsp. Chopped fresh thyme
1 1/2 tsp. Salt and pepper

Procedure: Dip Turbot fillets into the egg wash and press them into the Parmesan Mixture.

Heat the clarified butter in a non-stick sauté pan over a medium-high heat. Place fillets into the pan and sear until the crust is golden brown. Turn and cook until internal temperature of 115 degrees – 120 degrees is achieved.

While fish is browning, place 3 slices of lemon, slightly overlapping in pan and top with thyme sprig. Let set until caramelizing begins. Place fillets slightly overlapping on entrée plate with lemons on top of portion. Season with salt and pepper.