Halibut with Lemon Butter
(Tereyagli Kalkan Baligi)
2 Halibut steaks (looks like Turbot from Turkey, called Kalkan)
1 egg, whisked with 1 tbsp milk
1/2 cup breadcrumbs
2 tbsp butter + 2 tbsp olive oil
1 tbsp butter, room temperature
1/2 lemon zest
1 tbsp fresh green onion, finely chopped
Mix all the Lemon Butter ingredients to get it creamy. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour.
Prepare two plates: Soak the fish into the plate with the egg mixture, then dip in the plate with the breadcrumbs. Meanwhile heat the butter and olive oil in the skillet. Fry each side until golden brown over medium-low heat. Place on a paper towel to soak up any extra oil.
Put butter slices on the fish. Arrange Caviar on a bread slice and green salad on the plate, serve with lemon wedges.
Makes 2 servings.
- Stuffed Mushrooms, Fried Eggplant and Green Pepper and Flour Helva.