Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary

Ingredients for Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary

Instructions for Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary

To prepare the Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary recipe, please follow these instructions:

Turbot: Put the entire turbot in a heat-proof platter. Calves Fund (use if desired, 1 beef cube and 1/2 l water) cooked up and poured over the fish (to cover most of the pighvaren). Add the grated lemon rind, juice of half a lemon and 2 dl olive oil.

Pighvaren be made in the oven in 20-25 min. depending on size at 190 degrees c. alm. oven. Let the fish like to pull in an additional 10 min. Arrow 4 cloves garlic and behind them in staniol with a little salt and olive oil. Bake along with pighvaren.

Bed sheet which is the fish in a pot and boil Sauce season with the IND. baked garlic, which is squeezed, a little butter, salt and pepper.

Spiced tomatoes: Tomateren cut with a pointed knife around the stomach. Soaked briefly in boiling water about 5 sec, and place in cold water. Make a brine of 1 dl hot oil, vinegar and spices (1 clove of garlic, Rosemary, bay leaf and a finely chopped shallots). Bottom of the tomatoes is freed for skins and the upper part banked up over stem. The hot syrup poured over and they pull approx. 20 min. before serving. Save possibly. fitted sheet for a good salad dressing.

Server right with oven-baked potatoes.