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Boiled turbot
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 ready-made turbot fillets weighing approximately 1,200 kg overall,
40 g of butter,
2 tablespoons chopped parsley,
1 glass of white wine,
3 tablespoons olive oil,
salt,
pepper.
For the sauce:
400 g of potatoes,
2 onions,
1 tablespoon of flour,
100 g of cooking cream,
30 g of butter,
2 tablespoons of oil,
salt,
pepper.
Introduction
It is said that bad cooking takes the same time as good cooking: this maxim can also be applied to this recipe, which can only appear obvious and trivial. A suitable oven pan, the water brought to a boil and then removed from the fire, the immersion of a fresh sea fish create a "unique" dish of high level.
Preparing
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