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Cooking a turbot is really simple. I show you how turbot was made in the old days, the recipe of grandmother and great-grandmother.... There are few ingredients! and the methods very simple, without complications.
Do you want to know more about turbot?
It is a flat fish that lives on the seabed. It can change color depending on the habitat. If there is sand, the turbot will be sand colored. If there are rocks or mud, this fish turns dark.
Its meat is firm and has the right amount of fat to make it a juicy bite. It barely has thorns and its flavor is really soft and delicate.
Wild turbot is a prized and expensive delicacy. Luckily, today there are many turbot farms on the Atlantic coasts and everyone can enjoy this fish for a more reasonable price. I have to say that farmed turbot is fattier, but not for that less tasty.
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What ingredients do I need for this recipe?
Turbot.
Potatoes.
Red pepper.
Onion.
Salt, olive oil.
White wine and fish broth.
I hope you enjoy this recipe as much as I do.
Thank you thank you thank you.