Nailed with
Nailed with Aveleda Solos de Granito
The mineral character and tropical fruit
notes of Aveleda Solos Granito pair
perfectly with the firm flesh and subtle
flavor of turbot.
The mineral character and tropical fruit notes of Aveleda Solos Granito pair perfectly with the firm flesh and subtle flavor of turbot.
Ingredient
Turbot
With its firm flesh and delicate flavor, turbot is a noble fish
that stands out for its smooth texture and refined profile. An
ingredient that invites simplicity with sophistication.
With its firm flesh and delicate flavor, turbot is a noble fish that stands out for its smooth texture and refined profile. An ingredient that invites simplicity with sophistication.
Recipe
Turbot
This recipe pairs well with Aveleda Solos de Granito.
Ingredients
• One turbot weighing approximately 1.5 kg
• 200 g flour
• 80 g coarse salt
• 10 g black pepper
• 5 g rosemary
• 5 g thyme
• 2 bay leaves
Preparation
Step 02
Add 200 ml water and 90 g egg white. Mix again.
Step 03
Roll out the dough and place it around the fish (bottom and top).
Step 04
Place in an oven preheated to 180°C for 20 minutes.
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Tony Bennett
With timeless elegance, Tony Bennett gives voice to the classics with charm and sophistication. His music envelops you like a fine wine: smooth, rich, and perfect for accompanying special moments.
‘S Wonderful
Tony Bennett
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