Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, March 31, 2007

Halibut with Lemon Butter

(Tereyagli Kalkan Baligi)

Halibut with Lemon Butter
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

Lemon Butter:
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.

Meal Ideas:
- Stuffed Mushrooms, Fried Eggplant and Green Pepper and Flour Helva.



At 6:40 PM, Blogger lamees said...

please,what's halibut in arabic and what's the alternative?does fillet work?

At 3:35 PM, Blogger Binnur said...

Hi Lamees,
Sorry! I don't know Arabic:) Yes, fillet would work and you can use any kind of big size fish for this recipe..
Take care,

At 11:00 PM, Blogger Ayesha said...

Merhaba Binnur hanim,
Just wanted to post here that I tried this recipe with tilapia tonight and it was a great hit with both my Turkish husband and Pakistani family.
Tesekkur ederiz, ellinize saglik


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