Turbot stuffed and roasted

Cook time: 0 min.
Servings: 4

Ingredients for Turbot stuffed and roasted

		Pepper
		Salt
0.5	dl	Dry white wine
2000	g	Gutted fish
250	g	Butter
3	tbsp	Finely chopped onion
4	tbsp	Minced parsley

Instructions for Turbot stuffed and roasted

To prepare the Turbot stuffed and roasted recipe, please follow these instructions:

Makes a large heat-proof casserole dish or baking pan ready-the dish must "fores" with a piece of aluminum foil, which is twice as large as the dish. Lightly grease the foil with fat, like butter.

Then clean the fish, the White side cleansed extra well-and the fish scraped. do not remove the head, tail and fins.

Now by scratches turbot on the dark side. use a very sharp knife and low "pockets" to filling-start from the middle and cut to the outside. The fish is placed in the dish.

Herb butter: Butter soft and add parsley, stir chopped onions, salt and pepper. Finally add white wine, little by little.

Butter the filling crammed well into "pockets" and the fish sprinkled with a little coarse salt and nykværnet pepper.

The fish must now be wrapped in foil-make especially to close the well for the ends, so the force will be at the fish.

In a 250 degrees c. alm. oven FRY fish is now approximately 35-40 minutes.

Course is served piping hot-as an accessory are prepared extra parsley with chopped onion and possibly. a little extra butter on the side.

All vegetables can be served. the Court deserves a really good bottle of semi-dry white wine.