Name: GRILLED TURBOT WITH VEGETABLES
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 kg Turbot (2 Turbot); 100 g Wild asparagus; 80 g Aubergine; 400 g Lettuce hearts; 250 g Tomatoes; 150 g Red pepper; 6 g Dried green Pepper; 30 ml JANIROC Varietal Garden Organic 500 Ml.; 50 ml PONS Green Oil 500 MI.; 15 ml PONS Bittersweet Wine Vinegar - Chardonnay 500 MI; Roc de Foc 2014.; Sisquella.

CategoryFish, VerdurasDifficultyIntermediate

Prep Time10 minsCook Time40 minsTotal Time50 mins

SERVINGS 4 PAX - Time 50 mins

UTENSILS: Grill, grill tongs, knife, oven tray.

INGREDIENTES

2 kg Turbot (2 Turbot)

100 g Wild asparagus

80 g Aubergine

400 g Lettuce hearts

250 g Tomatoes

150 g Red pepper

6 g Dried green Pepper

30 ml JANIROC Varietal Garden Organic 500 Ml.

50 ml PONS Green Oil 500 MI.

15 ml PONS Bittersweet Wine Vinegar - Chardonnay 500 MI

Maridamos:

Roc de Foc 2014.

Sisquella.

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.

Emplatamos:

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.

Observaciones:

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