This recipe that we propose you for baked turbot with cider sauce and boletus is very easy to prepare and will impress your family at Christmas dinner. It is an option to take into account because in the oven it is simple and comfortable to prepare many portions. The contrast of land and sea flavors is also worthy of the best chefs.
Contents
Ingredients to make Baked Turbot with cider sauce and boletus:
- 4 turbot fillets
- 400 milliliters of Cider
- 70 grams of Boletus
- 1 unit of onion
- 1 envelope of Saffron
- 1 splash of extra virgin olive oil
- 1 pinch of sugar
- 1 pinch of salt
- 1 pinch of parsley
How to make baked turbot with cider sauce and boletus:
- We prepare the ingredients for this baked turbot. We will ask the fishmonger to clean the turbot and cut it into boneless fillets. For the boletus we can choose several varieties of mushrooms. We will cut the onion in fine Juliana.
- Trick: Heat the oven immediately to 180ºC.
- Grease a pan suitable for the oven with oil, where we arrange the turbot fillets with the skin facing down. On top we add the boletus, previously washed and cut, and season with salt and pepper. Add a little water (only the base of the pan) to cook the fish in the oven. We put it in the oven for 20 minutes, at 180ºC.
- We prepare the sauce for this recipe for Christmas while the turbot is in the oven. In a frying pan, sauté the onion with a little oil, together with a little sugar, another little salt and the saffron envelope.
- After a few minutes the onion will have taken color. Then we pour the cider and let it cook over medium heat for about 20 minutes.
- After 20 minutes, we will only need to blend the onion and the brother to make the cider sauce.
- Meanwhile, we will have removed the turbot with boletus from the oven. Add the brother from cooking the fish to the glass of the cider sauce blender, as well as a few boletuses (not all).
- Plate the turbot fillets and water them generously with the cider and boletus sauce. Add some more boletus on top and sprinkle with a little fresh parsley. The baked turbot with cider sauce and boletus is ready to be served on the table, where it will be accompanied by either white wine or, of course, some cider.
