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Turbot with Corn Milk and Zucchini Gremolata
Ingredients
  • subheading: Corn Milk:
  • 1 shallot, thinly sliced
  • 1 tbsp (15 ml) olive oil
  • ½ cup (75 g) fresh or frozen corn kernels, thawed (about ½ ear of corn)
  • 1 cup (250 ml) milk
  • subheading: Zucchini Gremolata:
  • 1 small zucchini, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 tbsp dill, finely chopped
  • 1 tbsp parsley, finely chopped
  • ½ lemon, zest and juice
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (10 ml) honey
  • subheading: Turbot and Vegetables:
  • 2 small zucchini, sliced into thin rounds
  • 1 cup (150 g) fresh or frozen corn kernels, thawed (about 1 ear of corn)
  • 2 tbsp (30 ml) olive oil
  • 1 ½ lb (675 g) turbot fillets
Steps
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