Català
SERVINGS 4 PAX - Time 50 mins
UTENSILS: Grill, grill tongs, knife, oven tray.
INGREDIENTES
ELABORACIÓN
The first step to start with is to clean the turbot, clean the skin and the intestines well, with the help of a knife open the side and empty it.
Season the vegetables well, varnish them a little with our olive oil, and season well, in the case of the aubergine with the help of a fork prick them so that the heat penetrates better.
With the ember well lit and the grill red-hot, place the vegetables on the grill and check that they are cooked both inside and out.
Once the vegetables are ready, place them on a baking tray, cover them so that they finish cooking and so that both the aubergine and the pepper will be less difficult to remove the skin, reserve the ingredients in a saucepan.
With a charcoal grill at a high temperature, introduce the turbot with the help of the grill and paint it very subtly with a brush.
season it with salt and pepper to taste and keep a constant control of it.
Once the turbot has a toasted color on both sides, remove it from the grill. If it comes away from the grill, it is a sign of perfect cooking.
Place the vegetables on one side of a large plate or dish,
then place the turbot in the centre and dress with 4 drops of our chardonnay vinegar and a good splash of our EVOO.
If you wish, with the help of a knife you can make a cut in the middle of the turbot so that the heat is introduced slightly and the cooking is more optimal.
Ingredients
Directions
The first step to start with is to clean the turbot, clean the skin and the intestines well, with the help of a knife open the side and empty it.
Season the vegetables well, varnish them a little with our olive oil, and season well, in the case of the aubergine with the help of a fork prick them so that the heat penetrates better.
With the ember well lit and the grill red-hot, place the vegetables on the grill and check that they are cooked both inside and out.
Once the vegetables are ready, place them on a baking tray, cover them so that they finish cooking and so that both the aubergine and the pepper will be less difficult to remove the skin, reserve the ingredients in a saucepan.
With a charcoal grill at a high temperature, introduce the turbot with the help of the grill and paint it very subtly with a brush.
season it with salt and pepper to taste and keep a constant control of it.
Once the turbot has a toasted color on both sides, remove it from the grill. If it comes away from the grill, it is a sign of perfect cooking.
Place the vegetables on one side of a large plate or dish,
then place the turbot in the centre and dress with 4 drops of our chardonnay vinegar and a good splash of our EVOO.
If you wish, with the help of a knife you can make a cut in the middle of the turbot so that the heat is introduced slightly and the cooking is more optimal.