Tag: Turbot

Turbot with artichokes and pine nuts with thyme – Italian Cuisine

Turbot with artichokes and pine nuts with thyme

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.


Posted on 10/12/2021


Incoming search terms:

Turbot recipe in cocoa crust – Italian Cuisine

Turbot recipe in cocoa crust

  • 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.

Incoming search terms:

Turbot in cocotte recipe – Italian Cuisine – Italian Cuisine

Turbot in cocotte recipe - Italian Cuisine

  • 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.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page