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Fillets of turbot with artichokes
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
400 g of turbot fillets,
1 artichoke,
1 leek,
100 g of tomato pulp,
100 g of type 00 flour,
2 cloves of garlic,
3 tablespoons extra virgin olive oil,
1 tablespoon chopped parsley,
½ glass of white wine,
salt,
pepper.
Introduction
Of white-greyish colour on the blind side and grey-brown-greenish on the side provided of eyes, the bolted turbot (rombo de sasso) can reach dimensions up to 75 cm; on the ocular side it is strewn with bony tubercles perceptible to the touch. The smooth turbot, on the contrary, is devoid of tubercles and has the first rays of the dorsal fin ramified.
Preparing
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