Fillet of turbot with potato outfit
Instructions
Thinly slice the potatoes, boil them, drain them and put them under cold water.
Put in a buttered baking dish turbot fillets, cover them with the slices slightly overlapping potato type fish scales.
Brush with lightly beaten egg.
Add salt and pepper and place in a preheated oven at 200 degrees for 15-20 minutes.
Prepare the sauce.
Pour into a saucepan half a glass of wine and a glass of vegetable stock, add chopped shallots and cook until the liquid has reduced and the shallots have become a kind of jam.
Let the mixture cool and then frullatelo with some basil leaves.
Pour it into a container, keep warm.
In a bowl mix the butter, softened previously, to reduce it to a soft cream and cream.
the mixture of shallots.
Withdrawn from the oven, garnish with chives and peeled tomato cubes, serve with the sauce.
The accompanying wine: Colli Di Luni Bianco DOC, Verdicchio Di Matelica DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 6 turbot fillets
- 90 g of butter
- 1 egg
- 6 shallots
- 3 potatoes
- 3 tomatoes
- 1 glass of vegetable broth
- 1/2 cup of dry white wine
- Chives
- Salt
- Pepper
- Some leaves of basil
- Some diced of peeled tomato