Fillet Of Turbot Dressed With Potatoes

Preparation:

Preparation: Cut the potatoes into thin slices, blanch them, drain them and run them under cold water. Put the turbot fillets in a buttered baking dish, cover them with the slightly overlapping potato slices like fish scales. Brush them with lightly beaten egg. Add salt and pepper and place in a preheated oven at 200 degrees for 15-20 minutes. Prepare the sauce. Pour half a glass of wine and a glass of vegetable broth into a saucepan, add the chopped shallots and cook until the liquid has reduced and the shallots have become a kind of jam. Let the mixture cool and then blend it with some basil leaves. Pour everything into a bowl, keep warm. In a bowl, mix the previously softened butter until it becomes a soft cream and mix in the shallot mixture. Remove from the oven, garnish with chives and peeled diced tomatoes, serve with the sauce. Accompanying wines: Colli Di Luni Bianco DOC, Verdicchio Di Matelica DOC, Greco Di Tufo DOC.