Today, a recipe for fish flavor, color and a bit 'unusual! I was not convinced fish-raisin pairing but the end result was excellent! The flesh of the turbot is very delicate, I seasoned with only a little 'sage, and once in the pan, I added a handful of raisins that was softened by cooking and gave a special flavor and very pleasant to fish. You can serve with a side of vegetables you like, I was in a hurry and I made just a salad! Be careful not to overcook the fish to prevent it from drying too much, the meat should be soft and moist.
Serves 2:
2 / 4 fillets of turbot depending on the size
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flour extra virgin olive oil salt
8 sage leaves
a handful of raisins
Flour the fillets of turbot and then join a couple of sage leaves on each side of thread.
In a nonstick pan you heat a few tablespoons of extra virgin olive oil.
Put the fillets to fry turning continuously.
We add the raisins and simmer a few minutes kelp bass with the cover, making sure the fish does not burn.
Once the fillets are golden brown on both sides lightly salt them and serve them by covering them with the raisins.
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