Oven roasted turbot

Shopping List for 4 adults

2 turbot 1 kg per piece 1 organic lemon in slices 2 dl white wine Chardonnay 300 g butter 1 clove of garlic in slices Salt and black pepper from the mill Fresh herbs Dill Oregano Thyme Parsley lovage Basil For serving 1 kg of new Danish potatoes 20 white asparagus Cleared butter

I am an angler in Scandinavia Home Recipe No. 113 Oven roasted turbot

Procedure without liability: This dish should be made in late May or early June, where new Danish potatoes and white asparagus are to buy for "money". The turbot is also fat and delicious and with roe. Clean the turbot guts - let the roe stay in the fish - scratch the top and underside of the mucus. But let the head and all the fins remain on the fish. Make a deep cut on the upper side along the back bone and cut the skin all the way around the head and the fins. I used a scalpel, but a very sharp knife can also be used. Use the wide and powerful stanniol, which is put in an ovenproof dish. Sprinkle salt and pepper to the bottom, put a turbot over, sprinkle the turbot with salt and pepper. Now spread fresh herbs, lemon slices, garlic slices and butter bumps over the fish. Finally pour approx. 1 dl white wine over the fish. Grab the stanol around the fish and put it in a 180 °C pre-heated oven for approx. 40 minutes. If you use a larger turbot - 2 kg, the time must be increased to 60 minutes. New Danish potatoes - freshly excavated - cleaned with gloves with knobs, see recipe No. 1 and hover over the image. Boil the potatoes in boiling lightly salted water and boil them for 16 minutes. White asparagus peel deeply and cut 3 cm of the bottom. Bring asparagus into boiling lightly salted water and boil for 12 minutes. Potatoes and asparagus are drained on a kitchen roll, put on a dish and put on the table. Serving: Put the dish on the table and the host cuts the fish, the hostess distributes potatoes and asparagus on the plates. The clarified butter is poured over and it is decorated with green. Drink: The same white wine - Chardonnay - served to the dish. Tip: A large plaice can be made in the same way, but the oven time may vary depending on the size of the fish.