Turbot Sidra

Those of you who follow me will surely already know of my fondness for this fish, the turbot . On the blog you can find a lot of preparations, from the classic baked , with some clams , with a little cream and microwave , to the Meunière … and many others that you will find soon on the blog. I am passionate about turbot, it is a light, soft and very tasty food that allows us endless forms of preparation that, in addition to being rich, is very healthy. From a simple baked turbot with potatoes, a turbot in sauce or turbot accompanied by clams, they allow us to enjoy this fish. The recipe that I bring you today is a turbot with cider , a simple preparation of turbot in the oven flavored with a wonderful natural cider, this time of Galician origin, which is also available.

The only complication that this dish can have is cleaning it properly and that is something that we can perfectly ask our fishmonger to do for us. We only have to specify in what type of preparation we are going to use it, if we want it whole or chopped, and it will take care of the rest. We only have to prepare some potatoes as an accompaniment that we will incorporate into the oven casserole and add the rest of the ingredients, the kitchen will stay clean and we can enjoy a party dish any day of the year.

The fish you have bought today is from the Gran Sol area, but we can always buy it from a fish farm, easier to find, although if we want to enjoy a copy of the highest quality, I recommend the one that comes from the Galician estuaries, the price is higher but the difference in taste is indisputable. I hope you like it and cheer up the recipe at home.

Preparation of turbot with cider

1. We clean the fish and remove remains of viscera and fins that may have been left after the initial cleaning that we will have asked the fishmonger. We reserve.
2. Peel the potatoes and cut them into thin sheets. In a frying pan, heat plenty of olive oil and add the cut potatoes. We fry the potatoes until we see that they begin to brown. At that time we remove them from the oil with a slotted spoon and reserve them. They will finish cooking together with the fish in the oven.
3. Peel the onion and garlic. Cut the onion in julienne strips and the garlic pieces. In the same frying pan in which we fry the potatoes, but removing the excess oil, we poach the onion and the garlic pieces. We cook the vegetables for 15 minutes, until we see that they begin to take color. Add the natural cider, salt and parsley well cut. Let the sauce cook for 5 minutes.
4. In a dish suitable for the oven, place the potatoes as a base, over them the fish and pour over the sauce with the already poached onions. We preheat the oven to 180º C and introduce the source with the fish. Bake for 15 minutes and remove. It is important that we do not spend time in the oven since the fish could be a little dry.

We serve the turbot cut into portions accompanied with the garnish of potatoes, onion and part of the sauce. Decorate the plate with a pinch of fresh parsley. This dish does not need more accompaniment than a glass of good white wine, a delight!

Be sure to enjoy all the recipes for fish and seafood that we have on the blog, I assure you that you will find a lot of ideas to make yours much happier. You can see all the photos of the step by step in the next album.