1) Clean the artichokes, remove the tips, the stem and the outer leaves, cut off 2/3 of the leaves, cut them in half and remove the hay. Cut them into thin slices and, as they are ready, put them in water acidulated with lemon juice.
2) Melt the butter in a non-stick pan, unite the pine nuts and after 2-3 minutes also the drained and dried artichokes. Season with salt and cook covered for 7-8 minutes. Bring to a boil in a large pan 4 fingers of water, add a pinch of salt and sear the turbots, one at a time, for 5 minutes. Drain and let them cool.
3) Eliminate dark skin, season with a pinch of salt and ground pepper and transfer them to two baking sheets lined with baking paper. Cover them with the artichokes, pine nuts and their cooking juices; sprinkle them with the thyme leaves, pour the wine around them and cook them in a preheated oven at 180 ° covered for 10 minutes and uncovered for another 15.
?>
Incoming search terms:
- https://gordon-ramsay-recipe com/tag/turbot
- https://gordon-ramsay-recipe com/tag/turbot#:~:text=Season with salt and cook Drain and let them cool
- https://gordon-ramsay-recipe com/tag/turbot#:~:text=Bring to a boil in sheets lined with baking paper
- https://gordon-ramsay-recipe com/tag/turbot#:~:text=the box opposite - Place the fennel slices in the cocotte covered with leaves ° C for 15 minutes
- https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/turbot-with-artichokes-and-pine-nuts-with-thyme-italian-cuisine html
- https://gordon-ramsay-recipe com/tag/turbot#:~:text=Place the fennel slices in ° C for 15 minutes
- https://gordon-ramsay-recipe com/tag/turbot#:~:text=Place the fennel slices in the cocotte covered with leaves ° C for 15 minutes
- turbot gordon ramsay
- turbot recipe