Recipes, Main courses

Pan-fried turbot fillet.

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Pan-fried turbot fillet

For 6 people

Difficulty : easy

Price : high

Preparation time : 5 minutes

Cooking time : 7 minutes

Ingredients

  • 6 turbot fillets
  • 2 lemons
  • 20 cherry tomatoes
  • 100 g of fennel
  • Taggiasca black olives
  • Basil
  • Olive oil, salt, and freshly ground pepper

Ustensils

Recipe instructions

Heat some olive oil over low heat in your frying pan, and gently sauté the turbot fillets, the lemon cut into wedges, and the fennel chopped into small pieces for 4 to 5 minutes.

Flip the turbot fillets, then add the cherry tomatoes, olives, and basil.

Season with salt and pepper, cook for another 2 minutes, and serve.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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