Fish and seafood
Cooked gently with carrots, celery and potatoes in an olive oil sauce, this light main course preserves the delicate texture of turbot. A prized fish, turbot is ideal for special occasions.
Sauté the onion, carrots and celery in olive oil for a few minutes.
Add the potatoes and water. Cook over low heat until the potatoes are partly tender.
Lay the turbot fillets on the vegetables and season with salt and black pepper. Cover and cook gently over low heat until the fish flakes easily with a fork.
Serve hot.
Important: turbot is very delicate. Stir gently without pressing hard with the spoon, as the fish can easily break up. Allergen: contains only fish. Take care: do not keep lifting the lid to check; escaping steam extends the cooking time and prevents the vegetables from softening evenly.
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