Elegant, luxurious and a dish that goes perfectly with a glass of white from Austria. You will be amazed at how easy it is to cook turbot.
INGREDIENTS
2.4 kg Whole Turbot Fish
100 ml Rapeseed Oil
50 grms Unsalted Butter
2 pcs Thyme Sprigs
2 pcs Sage Twigs
0.5 pcs Lemon
100 grms of Orange Basil Butter
ACCESSORIES:
0.4 kg of Fresh Fennel
2 tbsp Rapeseed Oil
0.5 pcs lemon
1 grms of Salt
1 grms of Pepper Powder
100 grms Freshly Boiled Quinoa
PREP:
Preheat the oven to 150 °.
Place the fish on a greased baking sheet. Make an incision along the backbone and then fill the fish with lemon, herbs and buttercups in the incision. Sprinkle with plenty of sea salt and take a few minutes with the pepper mill.
Insert a thermometer near the bone into the thickest part of the fish. Put the plate in the oven and bake the fish for 45-60 minutes or until the internal temperature is 55 °.
FENNEL SALAD
Groom the fennel and cut it into thin slices, preferably with a mandolin. Finely chop the fennel dill. Feel free to put the fennel slices in ice water for a while, then they will be even crispier. Then turn them into all the ingredients and mix well