Photo: Jakob Fridholm/imagebank.sweden.se
Baked turbot with onion and nut salad
: Sofia Hortlund, Grythytte akademi
: Main
: 10
Ingredients
Baked turbot:
- 1,6kg (3½ lbs) turbot
- 400g (14 oz) butter
- 2 lemons, rinsed and cut into halves
Onion and nut salad:
- 4 silver onions, cut thinly
- salt
- pepper
- oil
- 2 leeks cut very thinly
- zest from 2 lemons
- mixed nuts, such as hazelnuts and macadamias, approximately 300g (10½ oz) of each, oven-roasted lightly.
Instructions
Baked turbot:
- Grease a roasting pan with butter and add the fish and lemon. Bake in oven at 120°C/250°F for 50 minutes.
Onion and nut salad:
- Mix all the ingredients for the salad and arrange as shown, with half the fish fillet put on the other one and the salad in between, sandwich style.
