Prodemar™ Turbot

Turbot a la Fondue with Leeks

Method

Place the Prodemar™ turbot in an over-proof dish with the fish stock and the white wine and cook for 15 minutes in a pre-heated oven at 190°C degrees.

Cut the leeks in thin slices and heat with the butter, the fresh cream and 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.