Turbot with olive sauce
Instructions
In a saucepan, then Brown the pine nuts in a knob of butter, remove them and dry them on absorbent kitchen paper.
Puree the stoned olives with anchovy fillet and desalinated, parsley, chopped shallots and two tablespoons of fish fumet.
Pour into a bowl and emulsified with olive oil just enough to obtain a homogeneous compound.
Grease a baking sheet, sprinkle flounder fillets, add salt and pepper and cook in preheated oven at 200 degrees for 10 minutes.
Transfer to serving dish, sprinkle with pine nuts and serve with hot sauce.
As a side dish are excellent boiled potatoes or steamed.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Orvieto Classico "DOC," Ischia "superior" DOC White.
Ingredients and dosing for 6 persons
- 1 clean roar from 1200 g
- 300 g of black olives
- 30 g of pine nuts
- 2 tablespoons of fish fumet
- 2 shallots
- 1 anchovy
- Abundant of parsley
- Butter
- Olive oil
- Salt
- Pepper