Baked turbot (5)

This is not a very inexpensive dish, the roar is a fairly expensive mainly because of the significant difference; This season you can still find it at prices more content, not e-mail it to escape.

The recipe comes from the traditional French cuisine, not the great cuisine of the restaurants, but one called cuisine de bonne femme or good woman of the House: it is simple preparation but to great effect, and enhances the richness of aromas and delicate white meat of the rumble.

Ideal combination with an aromatic and fruity white wine: a Tuscan Chardonnay or a Gevürztraminer Tyrol recreation, for example.

Rather finely chopped leeks, parsley and garlic and mix them.

Grease the fish with olive oil, salt on both sides and sprinkle with the chopped herbs; Let it stand in the refrigerator for an hour or more.

Pour the wine in a pan and then lay the fish; arrange the slices of fish, sprinkle with lemon butter flakes and cook in the oven at 200 degrees for half an hour.

The cooking time depends on the size of the fish course: check the cooking with a fork, always remembering that the fish-like other foods for that matter-should be cooked the bare minimum so that it does not lose its fragrance and not crumble when on the plate.