
Cooking Foods Italian Recipes – Turbot Fish in Humid with Potatoes
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I made a guideline to skin off the turbot fish in “Preparations” on this website. Turbot fish is difficult to skin properly: you could also prepare the filets without take the skin off and to separate the skin later, as it is served cooked in the plate
First you need to clean up from the bowels
Cut near the mouth and get the bowels out
Then you go to skin with a sharpen knife: refer as previously mentioned.
Here one of the four filets
You heve to prepare a broth with skin and bones
Boil one hour in fresh water with marine salt only: this is one of the finest fish broth you ever made.
The spices for this receipt: wild fennel, garlic, basil, onion
Potatoes have to be cleaned
Cut the potatoes in small pieces between one to two inches
Put in to a bowl adding marine salt
Mix with your hands
Add a bit of extra virgin olive oil and mix
I like aluminium oven pan to roast the potatoes
The oven should be hot-hot-hot!
Go back to get your Turbot fish filets
Just cut garlic and onion
As the potatoes are properly roasted take from the oven
Set the filets on top
Spread marine salt as needed
Pour the spices on the top
Just like this
Add one glass of the fish broth you had prepared: the broth does not cover the fish
Only the potatoes are covered by the broth
Put in the oven (250 C / 480 F – 15 minutes)
This is the result
Take from the oven
Getting broth from the bottom
Go to wet each one of the fillets
Put back in the oven five minutes more then serve with its own potatoes
Cooking Foods Italian Recipes – Turbot Fish in Humid with Potatoes
Find my culinary books in Amazon.com