Baked turbot with potatoes and tomato confit: una ricetta classica per un pesce che per me rappresenta una novità. I had never tried, Although I am a fan of fish. In Sicilia non lo si trova di frequente. Ma a Roma sì. E quando ho visto in pescheria questi rombi di Anzio non ho resistito e ho scoperto che ha carni delicate, 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, ma i pomodori li ho fatti confit e li ho aggiunti solo a fine cottura per evitare che gettassero acqua. In questo modo ho ottenuto un sapore più deciso. Is’ was a resounding success and the ROAR, from now on, on my Board will.
If you want, potete preparare questa ricetta anche con il rombo già sfilettato, diminuendo leggermente i tempi di cottura. On my You Tube Channel you will also find the video recipe del rombo al forno con patate e pomodori confit, so you cant go wrong. Nella video ricetta ho usato i pomodori del Piennolo al posto dei pomodori confit, but you can also use fresh tomatoes as the Piccadilly or cherry tomatoes or Tomatoes.
a rumbling sound from 1,2 kg, already cleaned
250 grams tomato confit o pomodori del Piennolo o pomodori freschi tipo Piccadilly o Datterino
4 large potatoes
extra virgin olive oil, to taste
salt and pepper, to taste
timo al limone e/o maggiorana, to taste
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, ungerla con un po' di olio e condire con poco sale. 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.
MATCHING: 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.