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Turbot fillet with potatoes

Ingredients

  • 400g turbot fillet
  • 30g butter
  • Pinch of salt and pepper
  • 3 medium size potatoes
  • 100g sour cream
  • 50g fennel
  • Various sprouts (as a garnish)
    1.  

 

Servings:4Level: easy

1. Cut the turbot fillet into 4 pieces and season with spices. In a skillet, add the butter and fry the fish for a few minutes.

2. Roast the potatoes in hot ashes (if you don’t have ashes, simply cook the potatoes), then cut them into small cubes. In a frying pan, add the butter, potatoes, sour cream and cook for about 3 minutes. Season with salt and pepper.

3. Cut the fennel into thin slices and fry in a pan for a few minutes.

4. Place the turbot, potatoes and fennel on a plate. Garnish with various sprouts.

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Turbot fillet with potatoes