Turbot With Olive Sauce

Preparation:

Preparation: In a saucepan brown the pine nuts in a knob of butter, remove them and dry them on absorbent kitchen paper. Blend the pitted olives with the desalted and boned anchovy, plenty of parsley, the chopped shallots and two tablespoons of fish stock. Pour into a bowl and emulsify with enough oil to obtain a homogeneous mixture. Butter a pan, arrange the turbot fillets, salt and pepper and cook in a preheated oven at 200 degrees for 10 minutes. Transfer them to a serving plate, sprinkle them with pine nuts and serve with the hot sauce. Boiled or steamed potatoes are excellent as a side dish. Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Orvieto “Classico” DOC, Ischia Bianco “Superiore” DOC.