Turbot with potato slices and panada verde

Turbot with potato slices and panada verde


- Turbot, 2kg (1 unit.)

- Sweet and sour sauce

- Olive oil (60 ml)

- Potato (2 units.)

- Butter (30 g)

- Mini carrots (8 units.)

- Panada

- Salt

- White pepper


Peel the mini carrots, boil them in salted water, remove once cooked and set aside. Clean the turbot and remove the fillets from the bones. Peel the potatoes, cut them into 1 mm slices and use a pasta cutter or mould to give them a round shape. Season the turbot fillets with salt and pepper, cover the turbot skin with the potatoes, then add butter to the potatoes. Place the turbot fillets on a baking tray with oil. Heat the oven to 180°C. Once hot, place the tray in the oven and bake the fish. When there are 4 minutes left, add the panada on top of the potatoes, then remove once ready. Regenerate the carrots and sauce and plate up the turbot.


Method - Sweet and Sour Sauce


- Honey (1 tablespoon)

- Soy sauce (35 ml)

- Ketchup (3 tablespoons)

- Sesame oil (1 tablespoon)

- Flour (1 tablespoon)

- Orange juice (150 ml)

- Salt

Caramelise the honey, add the soy sauce, ketchup and sesame oil, cook for a minute and add the flour, add the orange juice and cook until reduced, strain through a strainer and adjust the seasoning and texture to taste.

Method - Panada


- Parsley (2 tablespoons)

- Breadcrumbs (1 tablespoon)

- Toasted almonds (2 tablespoons)

Mix all the components together in a food processor.