1 kg of turbot fillets
salt and black pepper to taste
900 g of parsley sauce
2 red bell peppers
1/3 cup of olive oil
1/4 cup of white wine
100 g (1/2 cup) of butter
2 lemons
Stock for cooking the fish:
2 medium carrots, cut into pieces
1 medium onion, chopped
1 1/2 tablespoons of black pepper, from the kingdom, in grade
2 bunches of parsley
1/2 liter of white wine
juice of 1 lemon
1 kg of turbot fillets
salt and black pepper to taste
900 g of parsley sauce
2 red bell peppers
1/3 cup of olive oil
1/4 cup of white wine
100 g (1/2 cup) of butter
2 lemons
Stock for cooking the fish:
2 medium carrots, cut into pieces
1 medium onion, chopped
1 1/2 tablespoons of black pepper, from the kingdom, in grade
2 bunches of parsley
1/2 liter of white wine
juice of 1 lemon
Remove the skin from the fish fillets
Season with salt and black pepper. Reserve
Put a little water with salt into a medium saucepan and bring to a boil
Add the parsley sauce and cook for 5 minutes
Drain, place the parsley sauce in cold water, drain and chop finely until it becomes like a puree
Cut the red bell peppers without seeds and into pieces
Put into a small saucepan with olive oil and cook over low heat, with the lid on, stirring occasionally
Stir every now and then
Cook for 20 minutes
Remove from the heat and blend the red bell peppers, without the olive oil, in a blender
Strain through a fine-mesh sieve and reserve the puree
Put the white wine into a small saucepan and reduce by half
In a bowl, beat the butter and add the reduced white wine gradually, beating always until it forms a smooth cream
Add the parsley puree
Season with salt and black pepper to taste and lemon juice
Place all the ingredients of the stock in a large casserole or saucepan with a strainer for pasta
In the upper part of the casserole, place the fish fillets and cook over low heat in steam
When the fish is cooked, remove from the heat and place on a prepared platter with the chopped parsley spread at the bottom
Top the fish with the pepper sauce and serve
Serves 4.
