Turbot with Sage and Prosciutto on Vegetable Puree

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Turbot with Sage and Prosciutto on Vegetable Puree
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the puree
250 grams starchy potatoes
2 carrots
salt
75 milliliters milk
2 tablespoons butter
1 handful Arugula
For the vinaigrette
40 grams dried tomatoes (in oil)
2 tablespoons olive oil
3 sprigs thyme
1 tablespoon lemon juice
salt
cayenne pepper
For the fish
600 grams turbot fillet (ready to cook)
peppers (ground)
4 slices Prosciutto
4 Sage
2 tablespoons olive oil
How healthy are the main ingredients?
potatoArugulatomatoolive oilthymecarrot

Preparation steps

1.

For the puree, peel the potatoes and carrots, coarsely chop and let simmer in salted water for about 20 minutes.

2.

For the vinaigrette, chop tomatoes finely. Mix with the oil and finely chopped thyme leaves and season with lemon juice, salt and cayenne pepper.

3.

Rinse the turbot, pat dry and cut into 4 equal sized pieces. Season with pepper and wrap each with a slice of prosciutto. Place a sage leaf on top and affix with a toothpick. Cook in hot oil on both sides for 1-2 minutes, remove from the heat and let rest a few minutes.

4.

Drain the vegetables well and mash roughly. Boil the milk and stir with the cold butter into the vegetable puree. Rinse arugula, pat dry, chop coarsely, and fold into the puree. Season with salt and center puree on each plate. If desired, use a biscuit cutter or baking ring to mold puree onto plates, then place a piece of turbot on top (remove toothpick before serving). Serve drizzled with the tomato vinaigrette.

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