Ingredients to make homemade Turbot stuffed with txangurro:
- 2 medium turbot (140 g per person, approximately)
- 1 txangurro (crab) cooked and crumbled
- 100 g large onion finely chopped
- 200g of potatoes
- 1 glass of water
- 1 sprig of parsley
- salted
- olive oil
- for the provencal
- 1 garlic finely chopped
- 1 tablespoon chopped parsley
- 3 tablespoons breadcrumbs
How to make homemade turbot stuffed with txangurro:
- We clean the turbot, removing the entrails and lateral spines.
- Peel and cut the potatoes into thin slices.
- Place the potato slices on the baking dish and place the turbot (previously seasoned) on top.
- Spray with a good jet of oil and a large glass of water and place in the oven at 180ºC for 25 minutes.
- Meanwhile we prepare the filling.
- To do this, we put the onion to poach and when it is golden, we add the spider meat and sauté well.
- Remove from the pan and reserve.
- Remove the turbot from the oven and, very carefully, cut through the upper part (at the height of the central spine), separate the loins and remove the central spines.
- Fill with the txangurro and close again.
- In a plate we mix the ingredients of the Provencal (minced garlic, grated bread and chopped parsley) and sprinkle the turbot.
- We put it back in the oven to gratin.
- In 2-3 minutes they will be ready.
- We serve on a tray with the potatoes.
