Gratin baked turbot fillet with strawberry mayo.
We usually see the turbot in its entirety, from raw to cooked in the same form, because like all flatfish is usually the fishmonger the one who cleans and cut it. This is the way we all imagine this fish, whole, baked in the oven and with potatoes. But not today; I would like, with a geometric oddity, transforming it from a rectangle into rhombus, frame it in an alternate recipe, but not too much, which keeps the sweetness and tenderness, but at the same time, in my opinion, helps him to become a dish quick and easy to make at the same time. You can prepare well in advance the turbot fillet and bake it 15 minutes before. for dinners with friends at home becomes a very functional solution.
Preconditions:
If you are not skilled at filleting or do not have time to try your hand at this ask your fishmonger. Your pride might hurt a bit but the result is guaranteed, at least for the first few times. Here I propose a mix for the gratin which differs only slightly from the classic garlic, parsley and bread. I love coriander seeds and in this case match perfectly well with the type of fish, but I'm sure you can have fun experimenting with a personal touch once learned the dynamics of this type of cooking. I really like coriander seeds, widely used today, but I talk to who do not know them that are very different from the fresh coriander, so do not expect the same aroma. For the mayonnaise strawberry I refer to the post published recently. Ingredients for 4 fillets:
600 gr of turbot fillets 1 clove garlic 1/2 teaspoon coriander seeds 1 large bunch parsley 4 slices of bread in baskets
Method: Cut the fillet into equal portions trying to cut the excess to make it as uniform thickness. This will help in cooking it. To prepare the topping mix, start by removing the edges of the sandwich bread and add it to pieces in the processor.
Similarly enter the seeds, parsley that should be plenty if you want to give everything a deep green, garlic, coriander seeds and a tablespoon of oil. Whisk until the mixture is composed of green, smooth and slightly damp due to the oil. Set aside.
Cover a baking tray with a sheet of parchment paper and sprinkle with a little oil. Apply the gratin in abundance at each thread with a thickness of about two centimeters by covering the entire surface. Arrange the fillets on the baking tray and bake at 180 degrees (celsius of course) for 15 minutes. When you see the mixture lightly browned, the result is assured.
