Stuffed turbot
For 4 servings:
• 8 turbot fillets
• 1 bunch of spinach
• 2 medium sized carrots
• 1 large leek
• 500 g of prawns
• 400 g of cooking cream
• 5 spoonfuls of extra virgin olive oil
• Salt
• Blackpepper
Fish dishes
Share
PREPARATION
FOR THE FILLING
1. Peel the carrots and then cut thin strips with the peeler.
2. Wash, peel and chop the leek.
3. Peel the prawns and add salt to taste.
4. Fry the carrot and leek together until they are soft.
5. Add the cream to the carrot and leek and then simmer on a low heat.
6. Season to taste and remove from the heat.
7. Blanch the spinach. To do this, place the spinach in boiling water for 20 to 30 seconds at the most. Then rinse the leaves in cold water, drain well and dry them on kitchen roll.
PREPARING THE TURBOT
1. Season the fish fillets.
2. Bake at 180º until the flesh is soft.
SERVING
1. Place a turbot fillet on the plates you are going to serve them on.
2. Lay some spinach leaves over the fish.
3. Then place the rest of the stuffing on top of the spinach.
4. Use another turbot fillet to cover it all.
