John Myers
Contents
show
Fried Turbot Fillet with Calamaretti and Provencal Vegetables on Potato and Lime
The perfect fried turbot fillet with calamaretti and provencal vegetables on potato and lime recipe with a picture and simple step-by-step instructions.
Fish and vegetables
- 1 piece Tomatoes
- 0,5 piece Zucchini
- 0,25 piece Eggplant fresh
- 1 piece Red peppers
- 1 piece Green peppers
- 1 piece Yellow peppers
- 5 piece Calamaretti
- 1 shot Olive oil
- 1 pinch Saffron spice
- 1 kg Turbot freshly cut fish
- 1 tbsp Butter
- 1 shot White wine
- 1 pinch Salt
- 1 pinch Pepper
Potato and lime cream
- 2 piece Floury potatoes
- 30 g Butter
- 2 tbsp Creme fraiche Cheese
- 1 pinch Salt
- 1 piece Lime
- 1 bunch Basil
- Skin the tomatoes for the vegetables and fish. Cut the skinned tomato, zucchini, aubergine and peeled peppers into very fine cubes.
- Clean the calamaretti very cleanly by pulling the head and arms with the innards out of the body bag and removing the transparent whalebone. Separate the head from the squid arms, making sure to also remove the hard beak. Peel the dark skin from the body pouches. Wash the squid bags under cold running water, pat dry and cut into very fine rings.
- Sauté the zucchini, bell pepper and aubergine in olive oil. Add the saffron and tomatoes, then briefly braise the calamaretti. Take off the stove and keep warm.
- Cut the turbot into portions and gently fry in butter. Season with salt and pepper and deglaze with a little white wine.
Potato and lime cream
- For the potato-lime cream, boil the potato for a long time and press it through a potato press while hot.
- Fold in the butter, creme fraiche and lime juice with the whisk until a fine cream is formed, season with salt. Just before serving, fold in the finely chopped basil.
Facebook Comments