Steamed Loin Fillets of Turbot in a White Wine Sauce
Rodaballo al Vapor con Salsa de Vino Blanco
Prep Time: 35 min.[PT35M]
Cook Time: 25 min.[PT25M]
2 turbot weighing about 1-3/4 lb each
16 young, green asparagus spears
A few drops of oil
White wine sauce:
2 egg yolks
1/2 cup white wine
Salt, pepper, sugar
Filling: Dissolve the sugar in a glass of water; add the grated lemon and orange rind and cook for about 10 minutes. Drain and spread out to dry. Mix with the bread crumbs, season with salt and a little pepper. Fry in the hot oil then drain on kitchen paper.
Turbot: Gut the fish, wash, drain and season. Steam for about 5 minutes, remove the fillets and arrange on a serving dish with one fillet on top of the other and most of the fried breadcrumb and rind mixture in between. Sprinkle with the remaining breadcrumb mixture.
Wine sauce: Beat the egg yolks with the wine, salt, pepper and a little sugar to taste. Heat while beating in a bain-marie or a heavy-bottomed saucepan to thicken.
Recipe courtesy of Spain GourmeTour magazine.
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