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