Fish and mussels
Exquisite fish recipe prepared by Carlos Arguiñano: Turbot with pepper sauce, low-calorie appearance, very digestive and low in bones, ideal for children!
Ingredients (4 people):
- 1 turbot of 1500 g (grown)
- 1 red pepper
- 1 spring onion
- extra virgin olive oil
Preparation of the recipe turbot with pepper sauce by Carlos Arguiñano:
Take it out turbot groin and book them. Chop the head and thorns make broth.
Place water to heat in a casserole. Add head and spikes from turbot. Also add a few sprigs of parsley and the stem and outer layer of fresh onion. Season and cook ingredients for 15 minutes. Strain and save broth.
Chop the spring onion into small cubes and put it saute in a casserole by spraying oil. Peel the pepper, cut it into cubes and turn them into casserole. Cook vegetables for 15 minutes over medium heat. Pour the broth (200 ml) and cook together for 5 minutes. Crush and reserve the sauce (If it is very light, you can thicken it by adding a little refined corn porridge diluted in cold water).
Spread a oven plate with a little oil, season turbot groin and place them (leaving the part of the skin in contact with the tray) on top. Drizzle them with a trickle of oil and bake them at 230º for 8-10 minutes.
Cover the bottom of the plates with pepper sauce, put fish cross and stew them with the juice left on the oven tray. Garnish the plates with a little parsley leaves.
Turbot is a low-calorie fish, very digestive and with few bones. For this reason, it is ideal for the little ones in the house.
Presentation of the recipe turbot with pepper sauce by Carlos Arguiñano:
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David from 55000 Recipes