Turbot with Curry Beurre Blanc & Pommes Paille by Giltreatsgil

Ingredients

• 1 turbot fillet
• 1 tbsp butter
• 1/4 cup heavy cream
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 2 medium potatoes
• 1/4 cup vegetable oil for frying
• 1/2 tsp salt

Instructions

1. Thinly slice the potatoes for pommes paille.
2. Heat the vegetable oil in a frying pan and fry the potato slices until golden brown and crispy.
3. Remove the potato slices from the oil, drain on paper towels, and season with smoked paprika and salt
4. Melt the butter in a separate pan over medium-high heat. Sear the turbot fillet for 3-4 minutes per side, or until cooked through and flaky.
5. In a small saucepan, gently warm the heavy cream. Whisk in the curry powder until fully combined.
6. Pour the warm curry beurre blanc over the seared turbot fillet just before serving.