Turbot with saffron
Ingredients:
Serves 4
2 turbot 500 g
3 potatoes
1 pinch saffron
1 glass of champagne
Refined corn flour
Water
Parsley
Extra virgin olive oil
Salt
Pepper
Preparation:
Calls you at the fish filleted turbot. Save the bones and heads to make stock. To put the broth spines and heads into a pot with water, salt and a sprig of parsley. Simmer for 8-10 minutes.
Turbot fillets salt and pepper and place them in a baking pan with some oil. Placed in the oven to 200 ° C., for 10-12 minutes.
Strain the broth, add a pinch of saffron, a glass of champagne and let reduce. When reduced, add a little cornstarch dissolved in water refined to fattening sauce.
Peel the potatoes and cut into thin slices. Seasonal and place circularly (supporting one over another) throughout the bottom of the pan. When browned, turn until you get to the other side.
To serve place each potato cake dish, fillet of turbot on top and finally salt. Garnish with a sprig of parsley.
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