TURBOT ON A BED OF VEGETABLES

125 mins 125 mins
4 people 4 people
Medium Medium
Serve whole at the table for dramatic effect!
TURBOT ON A BED OF VEGETABLES 125 MINS   A LITTLE MORE CHALLENGING4 PEOPLE
Ingredients
  • 2 small bunches of parsley
  • 200g small, waxy potatoes
  • 100g parsley root
  • 100g leeks
  • 100g celery
  • 100g white mushrooms
  • 100g fennel
  • 400ml Riesling
  • 1 tsp sugar Salt
  • 1.5kg turbot
Procedure
  1. Wash the parsley and pick the leaves from the stalks. Wash the potatoes and the vegetables, peel if necessary and finely chop or slice all of them.
  2. Boil the vegetables with the Riesling, sugar and salt, and simmer for 5 minutes. Pour the liquid into a deep baking tray and sprinkle with the parsley.
  3. Slit the turbot along the backbone and place the vegetables on top. Insert the core temperature sensor at an angle at the beginning of the cut, pointing towards the head. 
  4. Place the fish on shelf level 2 on Steam setting 2 and cook at 125°C until the core temperature of 68°C is reached.
  5. Remove the skin and loosen the top two fillets with a spatula or cake server.
  6. Carefully lift out the backbone from the tail end and remove, then loosen the bottom two fillets in the same way, making sure that the outer small bones remain at the edge of the fins.

TO SERVE

Serve on warm, shallow serving plates, arranging the fillets on top of the vegetables. Spoon over the Riesling reduction from the baking dish.

Chef's Secret
This recipe would work with flounder, brill or any flat fish of 1kg or more. By measuring the core temperature, cooking will be timed just right every time.

 

THERE IS MORE TO DISCOVER

AEG Videos
AEG Videos

VIDEOS

For the latest updates, warranty details and more, register your appliance today.
AEG Recipes
AEG Recipes

RECIPES

We'd love to know what you think about AEG, so why don't you leave us a review!
AEG Technology
AEG Technology

TECHNOLOGY

Use our document search to find manuals or product sheets.

compare channel adviser image