Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Turbot fillet marinated with Sarpa Oro Poli and quinoa


Wash the vegetables, dice carrots and onions.
Place the vegetables in a pot (possibly an earthenware pot), add the Sarpa Barrique, white wine, the herbs, salt and pepper, in order to make a marinade. Place on low heat and cook gently for about 20 minutes.
In the meantime, wash the turbot under running water, cut it in order to make 4 skinless fillets.
Wash the quinoa, place it in a pot and cover with 480 g water, bring to a boil and simmer for about 10 minutes.
In a non-sticking pan, pour the extra virgin olive oil and fry the fillets on high heat. Then, dip them carefully in the pot containing the marinade and keep on cooking for 5 more minutes.
Drain the fish and thicken the marinade by adding the potato starch and butter.
Presentation: use a pastry cutter to shape the quinoa on the serving plate. Lay the turbot fillet on the top, drizzle some marinade on it.

Recommended Grappa:
Sarpa Oro di Poli

Link to the site:


  • Ingredients:

    1,5 kg turbot
    1 glass Sarpa Barrique Poli
    1 glass white wine
    2 tbs extra virgin olive oil
    30 g butter
    2 small onions
    1 clove garlic
    1 carrot
    1 sprig of parsley
    1 sprig of basil
    1 tbs potato starch
    240 g quinoa

  • Author:
    • Chef Fernando Vinci, Ristorante Antico Mognano - Como
  • Typology:
    • Second course
  • Preparation time:
    • 45 minutes
  • Notes: