A brief summary
Discover turbot with citrus pil-pil, a unique dish which is easy to prepare.
Using just turbot, potatoes, citrus oil and beet you can prepare this delicious dish for four.
- 1 TURBOT, 1.5-2 KG
- 4 LARGE POTATOES, PEELED
- 1 ROOT GINGER
- 2 LIMES
- 2 GRAPEFRUIT
- 2 FRESH BEET
- EXTRA VIRGIN OLIVE OIL
- COARSE SALT
- 2 CHILLIS
- COLEUS OR PANSY LEAVES
Grate the rind of the citrus fruit into a bowl, being careful to avoid the pith. Squeeze out the juice and mix it with three times its volume of olive oil. Chop a chilli and the cardamom and add it to the juice and oil mixture. Peel and dice very finely a small piece of ginger. Stir well to mix the flavours. Put to one side.
Cut the potatoes into medallions 2 centimetres thick. Put them in a tin big enough for them all to fit in one layer, sprinkle with a pinch of salt, cover with olive oil and cook in the oven at 140⁰C for 35 minutes.
Cut the fillets in half. On a hit grill or in a frying pan with a few drops of oil, brown the fish until golden, first on the skin side, 2 minutes each side. Place on a baking tray and dress with the citric oil. Bake in the oven for 10 minutes at 190⁰C.
Finely slice the beets so that the slices nearly fold over and you can nearly see through them. Fry in oil just below its smoking point. Turn as they lose colour and drain on kitchen roll.
Mix the juice from the fish with a fine sieve, add a few drops of cold water. Put a few drops of oil on the baking tray and rub the mesh of the sieve with the baking tray.
PLATING AND PRESENTATION
Put three medallions of potato on the plate with a few spoonfuls of pil-pil. Cut a fish fillet in two and pile on top of the potato. Pour pil-pil over the fish and decorate with the crunchy beet to complete the dish. Decorate with coleus or pansy leaves and grate citrus rind over the assembled dish to give it zip.