The recipe for reassembled turbot Mediterranean style comes directly from the book Academy by Maestro Montersino.
A recipe that, if executed correctly, allows us to serve a dish almost worthy of a restaurant .. both for the presentation and the taste.
We start with the fact that we have before us a fine fish, the turbot, easy to digest, low in fat but rich in phosphorus, iodine, and magnesium. It is certainly not an economical fish, but being usually quite large, let’s say that in an important fish-based meal, you can make at least 4 servings.
Specifically, this recipe requires the turbot to be filleted (an operation you can ask your fishmonger to do) and then repositioned on the backbone along with potatoes, tomatoes, and Mediterranean herbs, making it easy to portion and above all, the flavor is really remarkable, a tender and flavorful fish .. as I was saying, it really seems like a restaurant dish ..
If you want to challenge yourself, and you trust my suggestion, on the first opportunity, try making the reassembled turbot Mediterranean style recipe.. I’m sure you’ll enjoy it a lot.
AT THE END OF THE RECIPE YOU WILL FIND TIPS AND NOTES TO READ
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- Difficulty: Difficult
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 357.00 (Kcal)
- Carbohydrates 19.98 (g) of which sugars 3.09 (g)
- Proteins 34.54 (g)
- Fat 14.60 (g) of which saturated 2.72 (g)of which unsaturated 4.27 (g)
- Fibers 2.75 (g)
- Sodium 430.18 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs turbot
- 3 cups potatoes (already boiled)
- 1.8 oz Taggiasca olives
- 1.7 fl oz white wine
- parsley
- oregano
- 2 tbsps extra virgin olive oil
- 3.5 oz cherry tomatoes
- brown sugar
- fine salt
- oregano
Tools
- Knife for filleting
- Baking pan
Preparation
For the turbot:
– Fillet the fish, following the spine and trying to keep the backbone and head intact as they will be needed later.
– Obtain 4 fillets, remove the skin, and cut into small lozenge shapes.
– Gather the fillets in a bowl with chopped onion, oil, herbs, salt, and pepper; mix well and let marinate covered with plastic wrap.
– Heat a drizzle of oil in a pan and quickly sear the fillets over high heat.
– Remove the fish and deglaze with white wine, then reduce.
Cut the tomatoes in half and place them on a baking sheet covered with parchment paper.
– Sprinkle with sugar, salt, and herbs. Drizzle with a little oil and bake at 338°F for about half an hour
– Five minutes before turning off the oven, place the turbot’s backbone inside, drizzled with a little oil and a pinch of salt (It will serve as a container and needs to be cooked)
– Slice the potatoes and arrange them on the cooked backbone, alternating with turbot fillets and confit tomatoes.
– Add olives, parsley, oregano and drizzle with a little oil.
– Drizzle the fish with the wine sauce, cover with parchment paper, and bake at 356°F for 4′.
Notes:
Thyme, bay leaf, and chives are herbs that can be used for this recipe.
As for filleting the fish, I realize it is not easy, it requires a bit of skill and technique. There are 3 methods: either remove the skin front and back first and obtain the fillets, or section first, obtaining 4 fillets and then remove the skin (I use this method), or as a last resort, have your trusted fishmonger do this operation.
Anyway, there are several tutorials online that can be helpful. In this recipe, I wasn’t able to make a video while filleting
