Turbot with olives
Turbot fillet with olives from the oven.
- 4 pcs Turbot fillet (Skin removed)
- 2 pcs Anchovies
- 240 gr. Black olives (pitted)
- 2 tablespoons Fish stock (Preferably homemade)
- Pine nuts
- 2 pcs Shallots
- Olive oil
Heat the oven to 200 ℃.
Grease the baking dish with some olive oil.
Peel the shallots and cut them roughly.
Place the shallots together with the olives, anchovies, parsley and fish stock in a food processor.
I make fish stock from the bones of the turbot, but you can also buy the stock ready-made.
Puree the ingredients with the food processor
Pour olive oil into the mashed olives until a sauce forms, making sure the sauce is not too liquid.
Place the tarbots in the greased baking dish and sprinkle with salt and pepper.
Spread the olive tapenade on one side over the fish.
Put the dish with fish in the oven for 20 minutes.
Meanwhile, fry the pine nuts without butter in a frying pan.
Keep shaking / stirring so that the pine nuts do not burn.
Turn off the gas when they start to color and put the pine nuts in a container, do not leave them in the pan, otherwise they can still burn.
Place the turbot on a preheated plate and sprinkle the pine nuts over the fish.
Serve with a celeriac puree, chanterelles and / or a pea mousse.
Serve a white Burgundy with the turbot.
Turbot is a flat fish and is often seen as a delicacy.