Place the Prodemar turbot in a pre-heated oven (190°C degrees) with the fish stock and the white wine (15 minutes). Cut the leeks in thin slices and heat with the butter, the fresh cream and add salt to taste.
Sauce
Prepare another sauce with the oil, the sliced garlic and the red pepper. Fry until brown and then add the red wine and cook until most of the wine has evaporated. Finally add the tomato sauce and the salt.
To serve
Place the leek sauce in a serving dish, then the Prodemar turbot and cover with the red wine sauce.
| Click here to view previous recipe | Click here to view Prodemar Turbot preparation |
