Ingredients

• 800 g 1 small turbot, gutted
• 300 g of cocoa beans
• 150 g egg white
• 125 g coarse salt
• 100 g flour
• 40 g bitter cocoa
• 1 yolk
• extra virgin olive oil

For the recipe of the turbot in cocoa crust, remove the head and fins of the turbot.
Knead the cocoa grue with coarse salt, flour, cocoa, yolk and egg white until a homogeneous mixture is obtained.
Divide it in half and spread a part between two sheets of greased baking paper, obtaining a layer of about 1 cm thick, in the shape of a rhombus but a little larger.
Remove the top sheet and lay the fish on the dough.
Roll out the paste remained in the same way, between two sheets greased with oil; remove the top sheet and turn it over on the fish; also delete the second sheet; press the dough along the entire perimeter to seal it on the base layer and trim the edge with a small knife.
Bake fish at 230 ° C for 15-20 minutes.
To know: if you don't find a small rhombus, cut a large one in half after removing the head. Keep in mind that the waste of this fish is about 45% of the gross weight and that a portion is around 150 grams.

Other Recipes you can read:

• Two chocolate mousse recipe with dried oranges – Italian cuisine ..

  There mousse it is a classic spoon dessert with a light, creamy and frothy consistency. In this recipe we offer you one Two chocolate mousse with dried oranges ..

• pork loin in herb crust – Italian cuisine reinvented by ..

  First, prepare the marinade for the pork loin. In a bowl mix the olive oil, mustard, finely chopped garlic, chopped rosemary and ground thyme. Mix all the ..

• Cocoa cake with a soft center recipe, the recipe – ..

  How can you get a delicious pie al cocoa with a soft heart like what is offered in many restaurants as dessert? The question remains a mystery until ..