Turbot and caponata with potatoes
Instructions
Peel the potatoes, wash them, cut them into cubes, keeping them in cold water for 5 minutes, drain and dry them.
Peel the onion, wash and slice it finely.
To blanch tomatoes in boiling water, Peel, remove the seeds and cut into cubes.
Deprive the filament celery, washed and cut into pieces.
Cut the green olives in half; wash the capers.
In a pan with a little oil to Brown the onion, then add the diced tomatoes, the pieces of celery, a pinch of salt and pepper and cook for 15 minutes.
Add the olives, capers, vinegar and sugar; continue cooking for 3 minutes.
In another saucepan to heat the oil and cook the potatoes occasionally mixing them; Salt them, merge them to the previous mixture and let stand for one minute.
Wash turbot fillets, Pat dry and divide them up into 2-3 pieces.
In a non-stick pan to heat the oil, place the pieces of turbot fry them for 3-4 minutes slightly brown them on both sides and season with a pinch of salt and pepper.
Distribute the caponata with potatoes on serving dish and place on the diamond pieces.
Ingredients and dosing for 4 persons
- 4 turbot fillets 100 g's
- 500 g of potatoes
- 1 onion
- 300 g of firm ripe tomatoes
- 1 stalk of celery
- 2 tablespoons of salted capers
- 100 g of pitted green olives
- 10 cl of olive oil extra virgin
- 10 cl of white wine vinegar
- 1 tablespoon of sugar
- Salt
- 1 pinch of pepper