TURBOT IN PORCHETTA WITH POTATOES AND ROAST FENNELS
Ingredients for 4 persons
- 8pieces (80/100 gr) of turbot
- 300 grpotatoes
- 200 grclean fennels
- 30 grpine seed
- 16pieces of pancetta
- parsley
- white wine
- extra virgin olive oil
- salt and pepper
Preparation
Cooking
Preparation
Warm the oven at 200°C. Peel the potatoes and cut them in thin slices. Wash and cut the fennels and the onion. Take a large oven tray, place the vegetables, brush them with olive oil, parsley and season them with salt and pepper.
Put the tray into the oven and cook at 200°C for 20/25 minutes, add the pine seeds before the end.
Wrap up the the pieces of turbot with the pancetta and brown them both the sides with oil, salt and add the wine and evaporate it.
Put in the middle of the plate the vegetables with on the top the turbot and little oil.
Reccomend wine: ribolla.
Come Back
Put the tray into the oven and cook at 200°C for 20/25 minutes, add the pine seeds before the end.
Wrap up the the pieces of turbot with the pancetta and brown them both the sides with oil, salt and add the wine and evaporate it.
Put in the middle of the plate the vegetables with on the top the turbot and little oil.
Reccomend wine: ribolla.
