Turbot From the Stove

1. Cut the turbot head, tail and side fins into small pieces. Cut the piece of fish with the bones into 4 pieces on the spot.

2. peel and quarter the shallots. Clean celery, leek and carrots, cut into small pieces.

Season the fish pieces with salt, turn them in flour on the other side and tap them a little bit. Heat the oil in a roaster and sear the fish pieces on both sides and remove from the roaster. Add 30 g of butter and sauté the prepared vegetables in it briefly. Place the fish pieces on top of the vegetables. 4.

Cook the fish in the heated oven on the 2nd shelf from the bottom at 160 degrees (gas 1-2, convection oven 140 degrees) for 10-15 min.

Put the pieces of fish on a plate. Pour the white wine over the vegetables and cook briefly. Mix in the remaining butter. Season the vegetables with salt and pepper. Place the fish on the bed of vegetables and garnish with parsley and lemon fillets. Serve the turbot with a mustard sabayon and coriander potatoes.

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