Turbot With A Verde Gremolada and Truffled Fettucine - Stir it up Magazine
Delightful turbot with a Verde Gremolada and truffled fettucine, cooked to perfection in just 20 minutes. Perfect for a special dinner!
Ingredients
- g salted capers (wash off the excess salt)
- g chopped flat leaved parsley
- g tarragon, chopped
- g fresh mint, chopped
- tsp freshly ground black pepper
- tsp sea salt flakes
- g dessert spoons olive oil
- g dried white breadcrumbs
- g Zest of 1 lemon
- g Juice of half a lemon
- tbsp olive oil Knob of butter
- g further small knobs of butter
- g uncooked weight fettuccine
- tbsp extra small petit pois
- tbsp créme fraiche
- tbsp olive oil Season to taste
- tsp truffle paste or truffle oil to taste
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