Turbot with
Sometimes the perfect pairing happens when the classic meets innovation.
Ingredient
Turbot
Turbot, with its firm texture and subtle flavor, finds perfect
harmony with Aveleda Solos de Granito, whose mineral
notes and tropical fruit character turn the dish into
a refined, layered experience.
Turbot, with its firm texture and subtle flavor, finds perfect harmony with Aveleda Solos de Granito, whose mineral notes and tropical fruit character turn the dish into a refined, layered experience.
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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