BulgarianKalkan
Fried turbot steaks
Kalkan (калкан): Black Sea turbot steaks fried golden, with lemon and a cabbage and carrot salad
Turbot season on the Bulgarian Black Sea is short and strictly controlled, so in spring locals in Burgas and Balchik queue at the fish market for kalkan, the flat, diamond-shaped fish with firm, sweet white flesh. Seaside restaurants cut it across the bone into thick steaks, dust them with flour and fry them in sunflower oil until the skin is crisp and the flesh pearly, then serve them simply with lemon and a crunchy salad of shredded cabbage and carrot dressed with vinegar. Brill or halibut steaks work the same way if turbot is out of reach. A common mistake is turning the fish too soon, which tears the crust; leave it until it releases from the pan by itself. Chef's tip: score the dark skin twice so the steaks stay flat and cook evenly.
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 420 kcal
Ingredients
For the salad
- 10 ½ oz white cabbagefinely shredded
- ½ tsp salt
- 1 carrotgrated
- 1 tbsp white wine vinegar
- 2 tbsp sunflower oil
- 1 tbsp fresh dill (optional)chopped
For the fish
- 4 turbot steaks on the boneabout 250 g each
- 1 tsp salt
- ½ tsp black pepper
- 1 ¾ oz plain flour
- 6 tbsp sunflower oil
- 1 lemoncut into wedges
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Method
0/6 doneStep 1: Rub the 10 ½ oz white cabbage with the ½ tsp salt for a minute until it softens, then toss with the 1 carrot, 1 tbsp white wine vinegar, 2 tbsp sunflower oil and 1 tbsp fresh dill. Leave to stand while you cook.
4 minStep 2: Pat the 4 turbot steaks on the bone dry, score the dark skin twice and season with the 1 tsp salt and ½ tsp black pepper.
3 minStep 3: Dust the steaks in the 1 ¾ oz plain flour and pat off the excess.
2 minStep 4: Heat the 6 tbsp sunflower oil in a large frying pan over a medium-high heat until shimmering. Fry the fish for 4–5 minutes, until golden underneath and it lifts away from the pan easily.
5 minStep 5: Turn and fry for 4–5 minutes more, until the flesh is opaque right to the bone and flakes easily when pressed.
5 minStep 6: Drain briefly on kitchen paper and serve with the 1 lemon and the salad.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 40 g
- Carbs
- 15 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalkan take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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