Rimet turbot

Ingredients for Rimet turbot

Instructions for Rimet turbot

To prepare the Rimet turbot recipe, please follow these instructions:

Turbot without bones and skins sprinkled with a little salt and sugar-and pulls in a few hours on ice. The peeled Jerusalem artichokes cut into thin slices, like toasting hard on the forehead. Add the fish stock and reduce the sauce. Smooth sauce with butter and add tarragon and truffle oil. Turbot fillet is split into 6 pieces, brushed with butter and lunes easily. Serve pighvaren on top of Jerusalem artichokes.