Turbot in Green Sauce

turbot in Green Sauce
lunch with dressing
kitchen Spanish
Turbot in Green Sauce
People 4
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
total time
40 min
prep time
15 min
cooking time
0 min
total time
40 min
  • 1.300 GR of turbot
  • 1 spring onion
  • 2 cloves of garlic
  • 16 clams
  • 4 Asparagus
  • 2 boiled eggs
  • ½ Cup of white wine
  • 1 Bowl of asparagus soup
  • 1 tablespoon of flour
  • extra virgin olive oil
  • Salt
  • chopped parsley
  1. Chop the onion and the garlic cloves and put to fry in a pan with 5 tablespoons oil.
  2. Go when taking color, Add the flour, mix well and sauté briefly. Pour the white wine and asparagus broth. Sprinkle with chopped parsley.
  3. Season the fish, add it and cook it briefly on both sides (first with the skin side up).
  4. Add clams and cook until they open. Again sprinkle with chopped parsley. Cut into wedges eggs and asparagus in half and garnish the casserole.
  • The Green sauce is a singularity of Basque cuisine, It often accompanies many fish, Although perhaps has been the hake fish that has given him more popularity. The fantasy of the chef tends to add to the fish in Green Sauce dishes, Asparagus, artichokes, peas, some seafood queues, etc.
Recipes easy to https://recetasdecocinafaciles.NET /

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