TURBOT WITH SPINACH AND POTATO CREAM WITH LEMON #recipe #easy and #fast by Chef Max Mariola
Today I propose the video recipe of a very tasty second dish of fish. Easy, but it will make you look good! It could be a perfect dish for the Christmas Eve or New Year's Eve menu.
First of all I will teach you how to fillet turbot at home. The right knife is the flexible one…. Here is an example of quality amzn.to/37L8e84 I get 4 fillets, I put on top 1 sage leaf for each fillet. We go up, we flour on the side of the skin. I boiled the potatoes starting from cold water to make the purée. I clean the farmer's spinach. I heat the iron pan and cook the spinach for just 30 seconds with a knob of butter. Then I cook the turbot fillets starting from the skin side. I blend with the wine, but in the meantime I also drink a glass! I whip the mashed potatoes with a little hot milk, olive oil and a grating of lemon zest. Make the sauce as I did. Plate up and enjoy the evening!
Enjoy your meal from Casa Mariola!
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INGREDIENTS for 2 people:
Whole turbot - about 500 g @pescheriadamianai
Yellow flesh potato - 1pc
Fresh spinach
Butter
Flour
Sage - 4 large leaves
Untreated lemon @ Aziendaagricolafilomena
Prosecco ZeroNove @Valdellovo
Tuscan extra virgin olive oil @FrantoioFranci
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VIDEO PRODUCED BY
Mariola Production House
DIRECTED BY
@ChefMaxMariola
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