Baked turbot with lentils
Instructions
Boil the lentils in salted water with a bay leaf.
In a pan Sauté half a finely chopped shallot with diced bacon, two tablespoons of olive oil and a bay leaf.
Add the drained lentils, sprinkle a bit of white wine and a bit of fish fumet, Cook for about 5 minutes.
Puree half of the lentils.
Fillet the turbot.
In a pan pour a little oil, cartoon, wine, bay leaf and chopped shallots, then warm, add the fillets of flounder slightly salted, flavoured on the fire 5 minutes and transferred in a preheated oven at 180 degrees for about 15 minutes.
Remove the fish and let it stand in the heat.
Passed to the sieve the broth, cream.
a style of curry, stir, add the pureed lentils, take heat, add the butter and beat with a whisk.
Chop the Marjoram, sprinkle over the fish and serve with the lentils and sauce.
Accompanying wines: Tocai Italico Lison-Pramaggiore DOC, Vernaccia Di San Gimignano DOCG, DOC Biancolella of Ischia.
Ingredients and dosing for 6 persons
- 1 roar from 2000 g
- 250 g of lentils
- 50 g of bacon
- 40 g of butter
- 2 shallots
- 1 glass dry white wine
- 25 cl of fish fumet
- 1 glass of olive oil
- Pin 1 of curry
- Laurel
- Marjoram
- Salt