Turbot is often called the king of the sea and is perhaps the best fish to put on the grill.
Ingredients
- 2 pcs Turbot fillet
- 8 pcs small potatoes
- 1 pcs spring onion
- Sauce vierge (see recipe)
- salt and pepper
- olive oil
Turbot is unfortunately quite expensive, but if you want to treat yourself to something extra good one day, Turbot fillet is perfect. A firm consistency and incredibly good taste. I got the fish shop to cut out 2 fillets and it's smart to keep the skin on. This preserves the fish meat when you grill and makes the fish stick together nicely. Served with some oven baked potatoes and the vierge sauce.
Step 1
Start by seasoning the turbot with salt and pepper since there is no skin. Fire up the grill and wait until it is good to warm before putting the fish on. The grilling time will vary slightly on the thickness of the fish, but 6-8 minutes on high heat with the skin side down gives a great result.
Step 2
This time I bought some small potatoes which I split in two. Add a little olive oil, salt and pepper and bake in the oven at 180 degrees until soft and done. This takes about 30 minutes.
Step 3
Sauce vierge is an incredibly good French sauce. It is easy to make and tastes great with grilled fish and light meat. Here you can see how I make this sauce. Sauce Vierge - En klassisk Fransk saus til fisk og lyst kjøtt
Step 4
Place the potatoes spread around on the plate and save space in the middle for the fish. Place the fish in the middle of the plate and sprinkle with plenty of Sauce Vierge. Top with spring onions cut into thin slices. This is a wonderful summer dinner. Good luck.
