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Turbot in tomato sauce in spanish (turbot a v espagnole)
4 servings
Turbot is a type of Black Sea flounder. It is found in the Mediterranean Sea. Cook over low heat until the blinder is done. Pour the fish fillet in a high pan with a decoction so that it covers the fish by half or one third, put lemon or orange zest. Close with a lid and put on a low heat for 15 minutes. When the fish is ready, carefully remove and put on a dish. Strain the decoction. Add 1/2 cup of strained decoction in which the fish came to the prepared tomato shore, and cook over a low heat, stirring continuously, until homogeneous mass forms. Pour the resulting sauce over the fish. When the fish has cooled, garnish it with lemon and tarragon or parsley greens on top. Serve no later than 1-2 hours after the fish has cooled.
Turbot is a type of Black Sea flounder. It is found in the Mediterranean Sea. Cook over low heat until the blinder is done. Pour the fish fillet in a high pan with a decoction so that it covers the fish by half or one third, put lemon or orange zest. Close with a lid and put on a low heat for 15 minutes. When the fish is ready, carefully remove and put on a dish. Strain the decoction. Add 1/2 cup of strained decoction in which the fish came to the prepared tomato shore, and cook over a low heat, stirring continuously, until homogeneous mass forms. Pour the resulting sauce over the fish. When the fish has cooled, garnish it with lemon and tarragon or parsley greens on top. Serve no later than 1-2 hours after the fish has cooled.
flounder - 500 g, onions - 1 cup, tomatoes - 0.5 kg, salt - 0.5 tsp, ground black pepper - 0.25 tsp, paprika - 1 dessert spoon, basil - 1 tbsp. spoon, sugar - 2 tsp, garlic - 1 wedge, lemon zest - 1 tbsp. spoon, or orange zest - 1 tbsp. spoon, lemon - 1 pc., tarragon leaves to taste, parsley greens to taste
