From today I am going officially into the rumble, a fish for me represented a novelty to table: so I leave you with a classic recipe, with that of the potatoes baked turbot. I had never tried, Although I am a fan of fish, but when I saw these lozenges in pescheria di Anzio I couldn't resist and I found that has delicate meats, tasty, soft texture but soda. Few, very few plugs and if you know how to fillet you can put in the pot of white threads and clean with ease. I made it in the most traditional way, with the potatoes and tomatoes from the oven, but I made them tomatoes confit and added them at the end of cooking to prevent dropped water and to have a stronger flavour. Is’ was a resounding success and the ROAR, from now on, on my Board will. If you want, You can also make this recipe with the rumble fish, decreasing just cooking times. On my You Tube Channel you will also find the video recipe potato crusted turbot step by step, so you cant go wrong: in the recipe I used tomatoes tomatoes instead of tomato confit, but you can also use fresh tomatoes as the Piccadilly or cherry tomatoes or Tomatoes.
Ingredients for 4 people:
- a rumbling sound from 1,2 kg, already cleaned
- 250 grams of tomato confit or tomatoes tomatoes or fresh tomatoes like Piccadilly or Datterino (for the recipe click here on basics)
- 4 large potatoes
- extra virgin olive oil as required
- salt and pepper
- lemon thyme or Marjoram as required
Wash potatoes, Peel them and slice them with a mandolin thinner can, about 2-3 mm thick. A trick to get crispy potatoes is to put them to soak in a large bowl filled with cold water, you have to change frequently until you see clear. In this way the potatoes will lose starch and cooking will be crunchy. Then put the potatoes on absorbent paper and blot until dry well.
Preheat oven to 200 degrees ventilated: line a baking sheet with parchment paper, grease it with some’ of oil and season with a little salt. Lay turbot washed and dried with care. Season with salt, pepper if you like it and deploy around the rumbling and above (except on the head) potatoes. Salt and pepper the potatoes, oil grease, Sprinkle with plenty of thyme and/or Marjoram and bake for 15 minutes. Deploy on turbot with potatoes tomatoes confit and continue cooking other 15 minutes or until the potatoes are golden and crisp. You can turn on the grill for a few minutes if you don't seem quite Golden. In case you decided to use fresh tomatoes, deliver the ROAR over the potatoes and bake all together, because fresh ones need a longer cooking time. Once baked, serve immediately.
THE PAIRING: Intense perfumes and the delicate taste of a Frascati superiore Doc combine well to this fish dish. We chose the wine of Wineries Earl Zandotti: a white from intense aromas of peach and pineapple, fresh and soft at the same time, with a slightly bitterish. Recommend drinking it not too cold, around 12° c, to exalt the aromas.