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Refried Turbot by Martín Berasategui

País Vasco

Refried Turbot by Martín Berasategui

Are you a seafood lover? Then this refried turbot is an absolute must! This recipe is brought to you from the world's third most decorated Michelin star chef, Martin Berasategui, who holds an impressive 12 Michelin stars - more than any other Spanish chef

Serves

2

Preparation time

10 minutes

Cooking time

20 minutes

Allergens

Ingredients

  • 2 clean turbots (1.5 kgs each)
  • La Española Olive Oil
  • 6 tbps cider vinegar 
  • 2 garlic cloves (filleted)
  • 1 small fresh cayenne (chopped) 
  • 2 tbps parsley (chopped) 
  • Salt

Directions

  1. Season the turbots with the salt and brush them with La Española Olive Oil.
  2. Heat La Española Olive Oil in a pan. Fry the turbots 11 mins on the dark side and 10 mins on the white.
  3. Heat a splash of La Española Olive Oil in a second pan. Add the filleted garlic cloves. Once the garlic is slightly browned, add the cayenne pepper and spread it over the fried turbots. Take care to not burn the garlic!
  4. Introduce the cider vinegar to the second pan, warm it a little, and pour it over the turbots.
  5. Scatter with the chopped parsley, serve and enjoy!

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