Turbot with Mediterranean Vegetables and Lemon Broth                              Main Course


Serves 4


4                               turbot fillets, 100 g each

100 g                        chanterelles

1                                tomato

½                              red bell pepper

½                              yellow bell pepper

1                                zucchini

2 tbsp                       olive oil

20 g                          capers

salt, pepper

juice of 1 lemon

Lemon broth:

300 ml                     fish stock (see basic recipes)

100 ml                     white wine

20 g                          butter

Juice of 1 Sicilian lemon

basil leaves as garnish






Salt the turbot fillets and fry for 2 minutes until golden brown.

Wash and chop the chanterelles. Wash vegetables, remove stalks and cores and dice. Sauté everything in olive oil, add capers and season with salt, pepper and lemon juice.

To make the lemon broth, reduce fish stock and white wine to half the liquid. Bind with butter, then add some lemon juice and blendwith a stick blender.

To finish:

Pour the lemon broth into deep plates. Arrange turbot on broth topped with vegetables and chanterelles. Garnish with basil leaves.