Baked turbot is one of my favorite dishes. I prepare it with baked potatoes, purple onion from Zalla, and a spectacular Bilbao sauce that I end up blending until I obtain a wonderful pil pil that covers it completely.
This recipe is one of my specialties, it is perfect for a special meal, to celebrate or simply because you deserve it and that's it, you have to treat yourself from time to time. I recommend that you follow the video until the end, to learn all the tricks that I am going to share with you so that you can prepare the perfect baked turbot.
Turbot is one of the most valued white fish, due to its delicate and firm white meat, with gelatinous touches. It has an extraordinary flavor and gives rise to a lot of wonderful recipes like this one that I share with you.
It is a very simple recipe that hardly requires preparation. The oven is the one who works for you, in less than an hour you have the turbot ready to enjoy.
Ask the fishmonger only to remove the entrails. In the video I tell you a few tricks to make it look juicy and accompany it with a pil pil that is pure imperial nectar.
On my website you can also find the recipe in writing, in fact it is one of the most read for a long time ➡️ www.enekosukaldari.com/rodaba...
To prepare this delight we will need the following ingredients:
1 turbot of approximately 2 kilos (without viscera)
1 red onion from Zalla
4 large potatoes
Extra virgin olive oil
1 glass of txakoli
Salt of Añana
6 garlic cloves
1 dried red chilli
White wine vinegar
This recipe is perfect to accompany with a bottle of txakoli, an alvariño or your favorite white wine.
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You have more fish recipes on my website:
Hake a la ondarresa ➡️ www.enekosukaldari.com/merluz...
Baked sea bream ➡️ www.enekosukaldari.com/besugo...
Torch-roasted mackerel ➡️ www.enekosukaldari.com/chicha...
Baked hake neck with its Bilbao ➡️ www.enekosukaldari.com/cogote...
Hake in sauce with clams and shrimps ➡️ www.enekosukaldari.com/merluz...
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