Turbot, Roasted on the Bone, Mushrooms, Pearl Onions

Peel the pearl onions, glaze them in the frying pan with butter and sugar. Peel the potatoes and cut into small cubes. Clean and chop the fennel, clean the mushrooms, peel the garlic cloves.

Season turbot cutlets with salt, season with pepper and acidify with juice of one lemon, drain, dry, turn in paprika flour on the other side, fry in frying pan with butter from both sides.

Fennel, pearl onions, garlic, mushrooms and kitchen herbs in the frying pan to the turbot form. Cook in the stove at 210 degrees for about 6 minutes, pouring the gravy in between. Cut the cherry tomatoes in half and cook for about 1 minute.

Heat the fish base sauce and stir in the whipped cream.

Drizzle the fish and vegetables with olive oil after cooking.

Serve the turbot with the glazed vegetables in a black frying pan or arrange in portions on plates, garnish with fresh herbs. Offer the sauce separately, stew with the pesto.

Note on paprika flour: mix 2 tbsp. flour and a level tsp. mild paprika powder and form into a bag. Pour in the fish and toss well.

Wine recommendation: a dry Riesling Auslese or possibly Spätlese from the Rhine.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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