Turbot With Saffron With Clams Sauce

Preparation:

Preparation: Fillet the turbot. In a frying pan put two tablespoons of oil, half a glass of white wine, the garlic, the clams, place over high heat and let them open. Pick up, let it cool, remove the shellfish and set them aside. Then, with the sieve filter the cooking liquid. Chop the shallot and cut the potatoes into cubes, peel the tomato, remove the seeds and cut the pulp into cubes. Soften the shallots in a saucepan with two tablespoons of oil, add the potatoes, pour over the remaining wine and let it evaporate. Add the fumet and part of the cooking sauce from the clams, cook the potatoes. Blend half of this mixture and then pour it over the other half left in the casserole. Also add the clams, add the diced tomatoes and season with salt and pepper. Salt and pepper the turbot fillets, arrange them in a pan covered in oil, place in a preheated oven at 180 degrees for 20 minutes. In a bowl, work the butter for a long time until it becomes creamy, add a dozen saffron stigmas, a pinch of crumbled chilli pepper, mix carefully and pour the sauce over the turbot. Sprinkle a spoonful of finely chopped parsley and serve with a side dish of potatoes. Accompanying wines: Friuli Grave Chardonnay “Superiore” DOC, Torgiano Chardonnay DOC, Castel Del Monte Chardonnay DOC.