2 turbot weighing about 1-3/4 lb each
1/2 cup white bread crumbs
Grated rind of 1/2 lemon and 1/2 orange
5 tsp sugar
1/4 cup olive oil
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.