Method (served cold)
Place the Prodemar™ turbot in an oven-proof dish with the fish stock, the white wine and the salt and cook for 20 minutes (200°C degrees).
When cooked, leave to cool in its own juice, which is then kept aside for the sauce.
Sauce
Melt the butter in a saucepan and add the flour.
Leave until brown and then add approx. 0.5 l of the cooked fish stock until a thick sauce is obtained.
Then melt the gelatine in the remaining 1 dl of the fish stock and add to the sauce.
Add the fresh cream and leave to cool.
Serve the cold turbot covered with the sauce (except the head) and garnish as desired.
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