Turbot with citrus fruits
Instructions
Prepare the candied peels: cut the orange peel and grapefruit to strips and Blanch in boiling water, drain and let cool.
Pour into a pan with water, add sugar, bring to a boil and cook for a few minutes until the sugar is dissolved; join the orange peels and grapefruit scalded and continue cooking gently for 15 focus-20 minutes, until the skins are shiny and transparent and the liquid has almost evaporated; drain over a warming rack and leave to cool completely.
Clean the lettuce, wash it and dry it gently.
Divide into pieces of turbot fillets, salt, and pepper lightly and get them to steam for 3 minutes.
In a bowl, mix a pinch of salt with lemon juice, add pepper, olive oil and emulsify by beating with a whisk; dress the salad just before serving, sprinkle it on the serving dish, place over turbot fillets warm, citrus slices, Peel's private the skin white and cut in triangles, and strips of candied peels.
Ingredients and dosing for 4 persons
- 400 g of turbot fillets
- 200 g of mixed seasonal salad
- 3 slices of grapefruit
- 4 slices of orange
- 10 cl of olive oil extra virgin
- 2 tablespoons of lemon juice
- Salt
- Pepper
- To candy the peels of grapefruit and orange juice:
- 1/2 grapefruit (the yellow part of the peel)
- 1/2 orange (orange part of peel)
- 100 g of sugar
- 10 cl of water