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:
www.anticomognano.it
- 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
Salt
Pepper
240 g quinoa - Author:
- Chef Fernando Vinci, Ristorante Antico Mognano - Como
- Typology:
- Second course
- Preparation time:
- 45 minutes
- Notes:
