Ingredients

• 1 Kg turbot
• 2 fennel
• 24 green grapes
• chestnut leaves
• vegetable broth
• dry white wine
• lemon
• salt
• pepper
• extra virgin olive oil

For the turbot in cocotte recipe, Fillet the turbot and remove the skin. Clean the fennel, keeping the barbine aside, cut them into slices and cook them in a pan with a thin layer of oil for 5 minutes. Divide the grapes in half lengthwise and remove the pips. Cover 4 oval cocotte with chestnut leaves, as seen in the box opposite. Place the fennel slices in the cocotte covered with leaves first, then the turbot fillets rolled up and season with oil, salt and pepper.
Add a spoonful of broth, a few grapes and a splash of white wine to each cocotte. Bake the cocotte at 180 ° C for 15 minutes. Finally take them out of the oven, season with a drizzle of raw oil, a little grated lemon zest, decorate with the fennel barbine and serve. To know In season, this recipe is also excellent with pieces of boiled chestnuts instead of grapes.

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