1
Sauté the vegetables
8 minSauté the onion, carrot, and celery in olive oil for a few minutes.
Fish and Seafood
This recipe, made by gently simmering turbot with carrots, celery, and potatoes in an olive oil sauce over low heat, is a light main dish that preserves the fish's delicate texture. Turbot, a prized fish variety, is ideal for special tables.
Step by Step
How to make it?
2
Add the potatoes and water
15 minAdd the potatoes and pour in the water, then cook over low heat until half-softened.
3
Add the fish
15 minPlace the turbot fillets on top of the vegetables and season with salt and black pepper, then cover and steam over low heat until the fish flakes easily with a fork.
4
Serve
2 minServe hot.
Reminder
Important: Turbot flesh is quite delicate; when stirring, use the spoon gently without pressing too hard, the fish can easily fall apart. Allergen: contains only fish. Caution: don't lift the lid to check too often, letting steam escape extends the cooking time and the vegetables won't soften evenly.
Editor's Note Editörün Notu
If you add a few fresh dill sprigs to the buğulama in the last 5 minutes, it noticeably freshens the sauce's aroma. Placing the fish on top of the vegetables, without touching the bottom of the pot directly, prevents it from falling apart.
Admin DadaGastro · verified in test kitchen
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