Turbot with pesto and salt marinated with herbs

Ingredients for Turbot with pesto and salt marinated with herbs

Instructions for Turbot with pesto and salt marinated with herbs

To prepare the Turbot with pesto and salt marinated with herbs recipe, please follow these instructions:

The detoxified turbot fillets out in a saucepan, pour over the white wine. Turbot are brought to a boil over low heat, when white wine is boiling up off the heat. Let the turbot pull to the bed sheet is cold

China radish, leek and cucumber cut julienne (i.e. strips into Matchstick thickness), rødløget cut into thin rings. The herbs put in a bowl and sprinkled with salt. Pour the water on so it just covers. The herbs should pull the sheet in my 2 hours. Then take the herbs up the brine should push out URf.eks. in a tea towel.

Pestoen: Basil, chives and parsley blended with olive oil. Season with salt and pepper.

Serving: Arrange the herbs on plates fish on this advantage. Pestoen distributed around the fish.