Few fish we like as much as turbot, a dish that today we have cooked in the style of Carnota (Galicia), with a recipe from the book A my way, by Karlos Arguiñano. It’s about a baked turbot with refried or garlic saucevery easy to make and full of flavor.
Following the instructions of the Basque cook, we will have this splendid fish on the table in less than 30 minutesincluding the time to prepare the garnish that he suggests, a fried potato with garlic, onion and peppers similar to our poor potatoes, which have accompanied the turbot perfectly.
If you find a good kilo-odd turbot at the fish market, you can prepare it knowing that it will remain at its point, juicy, full of flavor and with that smooth texture that we like so much at home. Let’s go to the kitchen and we will have this fish ready in half an hour.
Brush the oven tray with a little olive oil and place the salted turbot directly on it, adding a little more olive oil on top. Put in the oven preheated to 220ºC and let it cook for 10 minutes
We open the oven and add the glass of ribeiro white wine, and let it continue cooking at the same temperature for another 15 minutes. While the turbot is cooking, prepare the garnish.
Cut the potatoes into slices, peel the garlic and cut the onion into julienne strips. We wash a green pepper and cut it into pieces, frying everything together in the pan. We monitor from time to time and we are removing until the potatoes begin to brown and everything is soft and ready to eat.
In a separate pan, we prepare the refried or ajada, browning a few filleted garlic cloves with a few pieces of chilli pepper. When they have a nice color, turn off the heat and add a few parsley leaves, pouring the contents of the pan over the turbot when we take it out of the oven, and taking it to the table on the oven tray to portion it in front of the diners.
With what to accompany the baked turbot with rehash from Karlos Arguiñano in the style of Carnota
To accompany the recipe baked turbot with refried from Karlos Arguiñano in the style of Carnota we recommend the same thing that the chef proposes, to prepare some poor-quality potatoes that complete the fish in a delicious menu.
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