Turbot, Fried or Grilled
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- turbot (small)
- salt
- pepper
- parsley sprigs
- thyme
- bay leaf
- fine olive oil
- lemon juice
- flour
- eggs, beaten
- breadcrumbs
- tomato sauce
Instructions
- Wash the turbot carefully, clean it thoroughly, and remove the beard (barbels) with care. Open along the back of the head to the tail end and remove the spine without damaging the flesh.
- Place the cleaned fish on a plate with salt, pepper, parsley sprigs, thyme, bay leaf, fine olive oil, and lemon juice. Turn it frequently in this marinade, then let it drain for half an hour before cooking.
- For fried turbot: coat the fish with flour, then dip in beaten egg, and finally coat with breadcrumbs. Fry in oil until golden brown.
- For grilled turbot: Oil the grill well and place it over a fairly hot fire. Lay the fish on the grill and turn it carefully so it doesn't break. Oil the grill a second time, and when the fish is cooked through, transfer it to a serving platter and dress with tomato sauce.