Frozen Wild Turbot Fillet - Layer Packed (LP) 2/4 4.54kg

Preparation

• To clean the Turbot, place it upside down over a board and incise the flesh under the head, then pull and discard the offal. Finally, cut away the fins and rinse the fish thoroughly.
• If you prefer to use capers preserved into salt, soak them a couple of hours into a bowl filled with water, changing the water every 30 minutes. Finally, rinse the capers and proceed with the next steps.
• Now, peel and chop the garlic. Then, combine the Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter, and blend until smooth and consistent.
• Finally, add salt and pepper to taste. OVEN BAKED TURBOT WITH POTATOES
• Pre-heat the oven to 355° F (180° C)
• Now, rinse the potatoes thoroughly then reduce into very thin slices.
• After that, season the potatoes with half of the lemon-mustard sauce. Season the Turbot as well with the remaining sauce.
  At this point, place the fish and the potatoes over a tray lined with parchment paper and bake about 20-25 minutes until the fish is fully cooked but still juicy, and the potatoes are well done. Serve immediately.