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TURBOT
FILLET WITH SMALL VEGETABLES
Ingredients:
4 turbot fillets, 140 grams each
100 grams carrots
100 grams zucchini
40 grams leek (the white portion)
a teaspoonful of powdered curry
half
teaspoon of powdered paprika
100 grams fish stuffing
2 dl. vermouth dry sauce (noilly prat)
butter
salt and freshly ground pepper
thinly chopped rosemary Carnival.
Method
Cut
the vegetables into small cubes, mix them carefully, salt them slightly
and spiced them. Then salt and pepper the
turbot fillets properly, smear the leek on them
and cover them with the minced vegetables as if they were a wiener
schnitzel.
Heat (do not brown) a knob of butter in a pan and then put the turbot
fillets with vegetables in it. Simmer them for about a minute, then
stir them and repeat the same cooking procedure.
Arrange the fillets into a pyrex dish that must be properly buttered.
Cover it with a tinfoil and put it into the oven to 200C°. Cook
them for about 15 minutes.
Dispose the sauce in the middle of the warm dishes, put the fillets on
it and garnish with mashed zucchini au gratin. Cover with the thinly
minced rosemary. Garnish with chervil and serve hot.