Dani García Baked Turbot The turbot is a white meat fish, brown, tasty and exquisite, that many do not dare to cook. And the case is that it is as simple as any other fish, especially if we follow the recipe of baked turbot Dani García. Very simple to prepare and delicious. And is there someone who doesn’t like the combination of fish and potatoes?
The addition of the prawns to the garlic at the end of the cooking of the fish is the icing on the cake. And cooking in a clay dish, recommended by Dani García, a success. If you do not have one of the necessary proportions, you do not need to buy it ex profeso. Although it never hurts to have this type of utensil at home, there are recipes that earn much cooked in this material.
We ask the fishmonger to remove the guts from the turbot. Once at home we wash it under the tap of cold water to remove the drool that covers it and remove the remains of blood that may contain inside.
Peel the potatoes and onions and rolled. Place in a clay dish, salt and pepper and sprinkle with extra virgin olive oil. We take the source to the oven, preheated to 190-200º C, and cook them between 20 and 30 minutes. The exact time will depend on the thickness.
Brief Article Teaches You The Ins And Outs Of Dani García Baked Turbot, Easy And Delicious Recipe By Dani García And What You Should Do Today
Meanwhile we prepare the turbot. We cut transversely following the column, from the head to the tail. We open each of the four loins a little, gently sliding the knife blade as close as possible to the spines.
The idea is to make room to dress the interior and make it tastier. Dani García uses fennel, mixing the leaves with salt and pepper. We have dispensed with fennel and seasoned only with salt and ground black pepper.
After the baking time of the potato and onion (which will be half cooked), remove the source and pour half of the white wine. Place the turbot on top and add the rest of the wine. We take to the oven and roast at 200ºC for 25 minutes. We spray cider vinegar on the fish twice or three times, avoiding the last ten minutes. Thus the skin will be drier and crisp.
Season the prawns. Peel and roll the garlic cloves and place them in a pan with plenty of extra virgin olive oil. Heat the oil and add the seeds of the chillies. Remove when garlic begins to “dance.”
Next we add a teaspoon of paprika and immediately after we add the prawns. Remove from heat, stir and let the prawns cook with the residual heat of the oil. We take the turbot out of the oven, cover with the garlic prawns and serve. This is a very complete elaboration that comes with its built-in garnish, since the turbot is baked on a bed of potatoes and onions and ends with garlic prawns. However, if we prepare a light salad and make ourselves with good bread, we will have a round menu.