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MM. RICHARDSON

Turbut Recipes

TURBOT IN ALBARIÑO WINE

Serves 4:
4 pieces of turbot of about 250 gr.; 1 litre wine; 2 apples; flour; 1 kg. potatoes; salt; pepper and a pinch of hot red pepper.

Season the turbot and coat with flour. Place the fish in an earthenware casserole together with the onion previously sauted. Peel the apples and remove the core, cut into curved slices and add to the fish. Add the wine and leave to bake in an oven for about 10 minutes. Add the pepper and stir in well. Bring to the boil and serve immediately.

SEAFOOD CASSEROLE

Ingredients for 4 people:

- 1 Kg. of turbot (cut into portions),
- 200 grs. peeled prawns,
- 200 grs. clams,
- 250 grs. squid,
- 1,5 litres fish stock,
- 500 grs. patatoes (cut into cubes)
- 1 decilitre of cooking oil,
- 1 red pepper and 1 green pepper,
- 1 onion, 1 garlic glove.

Method:
Lightly fry the finely chopped onion, garlic clove and peppers. When onion is transparent add the squid, prawns and clams. Fry for a few minutes and pour in fish stock to cover. Bring to the boil and add diced potatoes. When the potatoes are cooked add the turbot portions and cook for 5 minutes. Serve in its own juices.

Galician Turbot

Ingredients for 4 people:

- one 1,5 Kg. turbot (sliced),
- 1 Kg. potatoes,
- 1 medium onion,
- 3 cloves of garlic,
- 1/4 litre of olive oil,
- 2 tablespoons of sweet paprika,
- 200 grs. peas,
- 1 red pepper,
- 1 tablespoon of white wine,
- salt.

Method:
Fill a large sauccepan with water, add the onion and the salt and heat until it bolis. When boiled add the potatos cut in thick slices. Boil for a further 5 minutes and then add the peas and the turbot, and leave to cook.
Sauce:
Fry the chopped garlic with the olive oil until brown. Leave to cool and add the sweet paprika and the white wine. The turbot is served with the potatos and peas, covered with the sauce and then garnished with the red pepper.

Turbot a la Catalana

Ingredients for 4 people:

- one 1,5 Kg. of turbot (cut into portions),
- 1 onion,
- 2 garlic gloves,
- 2 dl. cooking oil,
- 2 tomatoes,
- 2 tablespoons of flour,
- 1,5 litres fish stock,
- 1/4 litre of white wine,
- 100 grs. toasted almonds,
- 250 grs. precooked peas,
- salt, saffron and pepper.

Method:
In a saucepan brown the finely chopped onion in 1 dl. of cooking oil. Add the flour and a 1/4 litre of the fish stock. Slowly bring to the boil. Meanwhile in a morter, grind the garlic cloves (previously fried) the roasted almonds, salt, pepper, saffron, tomatos and remaining cooking oil. Add this quickly to the saucepan and allow to cook for 15 minutes. Remove from heat and blend.
Put the turbot into an ovenproof casserole dish with the remaining fish stock and wine. Cook in a preheated oven during 15 minutes at 200 C degrees. When cooked, remove the turbot onto a serving dish, pour on the prepared sauce and guarnish with peas.

Turbo in Cider

Ingredients for 4 people:

- one 1,5 Kg. of turbot (cut into portions),
- 1/2 onion, - 2 garlic cloves,
- 100 grs. prawns,
- 150 grs. clams,
- 3 tablespoons of flour,
- 2 apples cut into cubes,
- 1/2 litre cider,
- 0,75 litre of fish stock,
- 1 decilitre of cooking oil.

Method:
In a saucepan, lightly fry the finely chopped onion and garlic until transparent. Add the prawns, clams and apple cubes. When cooked (and clam shells open) add the flour to absorb the oil and to thicken the sauce; stir in the cider and the fish stock. Season to taste, put the turbot portions into an overproof dish and pour on the sauce. Bake for ten minutes in a preheated oven at 190 C degrees.

Turbot a la Chaud Froid

Ingredients for 4 people:

- one 1,5 Kg. whole turbot,
- 40 grs. of butter,
- 8 slices of gelatine,
- 1 dl. of fresh cream,
- 1,5 l. of fish stock (heated),
- salt, 2 tablespoons of flour,
- 2 dl. of white wine

Method (served cold):
Place the turbot in an oven-proof dish with the fish stock, the white wine and the salt and cook for 20 minutes (200 C degrees). When coked it is left to cool in its own juice, which is then left aside for the sauce.

Melt the butter in a saucepan and add the flour. Leave until brown and then add what is left of the fish stock (approx. 1/2 l.) until a thick sauce is obtained. Then melt the gelatine in 1 dl. of the fish stock and add to the sacue. Add the fresh cream and leave to cool. Serve the cold turbot covered with the sauce (except the head) and garnish as desired.

Turbot in White Wine
Ingredients for 4 people:

- one 1,5 Kg. turbot (sliced),
- 1/2 onion,
- 2 garlic cloves,
- 150 grs. of mushrooms,
- 100 grs. of prawns,
- 200 grs. of clams,
- 2 tablespoons of flour,
- 1 l. of fish stock (heated),
- 1/2 l. of white wine,
- white grapes, salt, oil.

Method:
Heat the oil with the finely chopped onion and garlic. Add the prawns, the clams and the slice mushrooms and sprinkle with the flour to absorp the oil and to thicken the sauce. Next add the wine and when most of it has evaporated, add the turbot and the fish stock. Place the dish in the oven (190 C degrees) for 10 minutes. If desired it can be served with steamed potatoes and garnished with white grapes.