White wine steamed turbot with vegetables

Ingredients for White wine steamed turbot with vegetables

Instructions for White wine steamed turbot with vegetables

To prepare the White wine steamed turbot with vegetables recipe, please follow these instructions:

Pighvaren are washed and rubbed with coarse salt. Remove the gills and guts and guilt it carefully again. Clip finders of.

Grease a roasting pan with a bit of butter.

Put a little parsley and dill in the fish and the rest in saucepan. Cut an incision in the upper side of the fish and place the fish in baking pan with top side up.

Squeeze lemons for juice and pour it over the fish. Pour white wine and water, sprinkle with salt and pepper and put the rest of the butter in dabs over fish.

Put foil over the dish and set the dish in the oven at 225 degrees for 30 minutes.

Clean, wash and Peel vegetables and cut them into bite-sized pieces. When the fish has been 30 minutes in the oven, the vegetables and the steamer with the last 20 minutes in the oven.

Before serving remove skin from fish.

Serve with boiled potatoes and homemade white wine-hollandaise sauce.