Method
In a saucepan brown the finely chopped onion in 1 decilitre of cooking oil. Add the flour and a ¼ litre of the fish stock. Slowly bring to the boil. Meanwhile in a mortar, grind the garlic cloves (previously fried) the roasted almonds, salt, pepper, saffron, tomatoes and remaining cooking oil. Add this quickly to the saucepan and allow to cook for 15 minutes. Remove from heat and blend.
Put the Prodemar™ turbot into an ovenproof casserole dish with the remaining fish stock and wine. Cook in a preheated oven during 15 minutes at 200°C degrees. When cooked, remove the turbot onto a serving dish, pour on the prepared sauce and garnish with peas.
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