Turbot with saffron clam sauce
Instructions
Fillet the turbot.
In a pan put two tablespoons of olive oil, half a glass of white wine, garlic, clams, place it on the fire to heat and let them open.
Withdrawn, let cool, remove the shells and put them aside.
Then, with the pass strain the cooking liquid.
Mince the shallot and chopped potatoes, diced, skinned the tomatoes, remove the seeds and chop the flesh into small cubes.
In a saucepan, saute the shallots with two tablespoons of olive oil, add the potatoes, soak with the remaining wine and let evaporate.
Add the comic and part of cooking clams sauce, bring to a cooking the potatoes.
Put half of this mixture and then pour it on the other half remaining in the saucepan.
Add the clams, add the diced tomato and adjust salt and pepper.
Salt and pepper the fillets of flounder, put them in a pan with oil, place veiled in preheated oven at 180 degrees for 20 minutes.
In a bowl mix the butter until you reduce it to a cream, add a dozen or so stigmas of Saffron, a pinch of crumbled Chili, stir thoroughly and pour the sauce over the ROAR.
Sprinkle a tablespoon of finely chopped parsley and serve with the potatoes.
Accompanying wines: Friuli Grave Chardonnay "superior" DOC, Torgiano Chardonnay DOC, Chardonnay DOC Castel Del Monte.
Ingredients and dosing for 6 persons
- 1 roar from 2000 g
- 500 g of clams
- 80 g of butter
- 25 cl of dry white wine
- 150 g of fish fumet
- 3 potatoes
- 1 tomato
- 1 shallot
- 1 clove of garlic
- Some stigmas of saffron
- 1 tablespoon of finely chopped parsley
- 1 pinch of crumbled chili
- 4 tablespoons of olive oil
- Salt
- Pepper