Turbot with saffron
Turbot with saffron
2018-04-05 12:17:04
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Ingredients
- 2 turbot 500 GR
- 3 potatoes
- 1 pinch of Saffron
- 1 Glass of cava
- refined corn flour
- water
- parsley
- extra virgin olive oil
- Salt
- pepper
Instructions
- Ask the fishmonger to fillet your turbot. Save the bones and heads to make a broth. For the broth, put the bones and heads in a pot of water, salt and a sprig of parsley. Let Cook during 8-10 minutes.
- Season the turbot fillets with salt and pepper and place them on a baking tray with a little oil. Place in the oven at 200º c., during 10-12 minutes.
- Strain the broth, Add the pinch of saffron, the glass of cava and let it reduce. When you reduce, Add a little refined cornmeal diluted in water to fatten up the sauce.
- Peel the potatoes and cut them into thin slices. Season them and place them in a circular way (leaning one on top of the other) all over the bottom of the pan. When browned, Flip until it's done on the other side.
- To serve, place a potato cake on each plate, on top the turbot fillet and finally sauce. Garnish with a sprig of parsley.
Notes
- The saffron grown in Spain is the best in the world. Although it is very expensive, A few strands will be enough to give color and flavor to the sauce.
Recipes easy to https://recetasdecocinafaciles.NET /
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