Sauteed Turbot with Vegetables
Ingredients
- Ingredients
- 2 shallots
- 2 garlic cloves
- 250 grams Zucchini
- 1 carrot
- 2 Red Bell pepper
- 5 Plum tomato
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 100 milliliters fish stock (from a jar)
- 4 turbot fillet (600 grams)
- salt
- freshly ground peppers
- 4 Tbsps Mascarpone
- 10 leaves Basil
- 1 tsp butter
- 1 Tbsp lemon juice
Preparation steps
Peel shallots and garlic and chop finely. Rinse zucchini, quarter lengthwise and cut into slices. Peel carrot, halve lengthwise and cut into slices. Rinse bell peppers, halve and remove seeds and ribs, cut into pieces. Cut tomato stems crosswise, blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Cut into pieces. Heat olive oil in a pan and saute shallots and garlic until soft, add the rest of vegetables and saute briefly. Add white wine and fish stock. Rinse and pat dry turbot fillets, season with salt and pepper. Add mascarpone and fish to vegetables and simmer, covered, for about 10-12 minutes.
Rinse basil, pat dry, cut into strips. Heat butter in a pan and saute basil until crispy. Arrange fish fillets with vegetables on plates, sprinkle with basil, drizzle with lemon juice and season with freshly ground pepper. Serve.
