Stewed turbot

Ingredients for Stewed turbot

Instructions for Stewed turbot

To prepare the Stewed turbot recipe, please follow these instructions:

Head sewn onto the cleaned turbot, and the emphasis is on grate in a fish kettle. The cold boiling brine is added, and the fish brought to the boil, skimmed and draws on the boiling point approximately 12 min per kg. The fish is served and served with boiled potatoes and melted butter.

Potioneret, broiled turbot: purified turbot sliced lengthwise and cut into serving pieces, approximately 350-400 grams per couvert. Boil up and draws approximately 10 min.

Stewed turbot can be served with URf.eks.: Hollandaise sauce, crevettes, homard, sauce vénétienne sauce and others