Tag: Turbot

Turbot with artichokes and pine nuts with thyme – Italian Cuisine

Ingredients for 4 people

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

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Turbot recipe in cocoa crust – Italian Cuisine

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

Duration: 40 min

Level: Medium

Doses: 2 people

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.

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turbot fish recipe gordon

Turbot in cocotte recipe – Italian Cuisine – Italian Cuisine

Ingredients

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

Duration: 50 min

Level: Medium

Doses: 4 people

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.

Ingredients for 4 people

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