Pistachio crusted baked turbot

Pistachio crusted baked turbot is a quick and easy recipe.

Here it is proposed with a side dish of carrots with butter and a mashed potato with celery.

You can prepare this recipe in one of our cooking classes.

Crusted baked turbot

Pistachio crusted baked turbot

Prep Time 40 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Rombolino in crosta

  • 400 g Fillets of rombolino
  • 40 g grated pistachios
  • 40 g breadcrumbs
  • Extra Virgin Olive Oil

Mashed potato with celery

  • 300 g potatoes
  • 60 g celery
  • 100 g milk
  • 30 g butter

Carrots

  • 200 g carrots
  • 1 g annatto seeds optional
  • 20 g butter
  • salt
  • pepper

Instructions
 

  • Boil the potatoes in their skins for 40-60 minutes depending on the type of potatoes used.
  • In the meantime wash the celery and cut it into small pieces, blanch it for 2 minutes, and cool it with cold water.
  • Reduce the annatto seeds to a powder using a pestle and mortar.
  • Peel and cut the carrots into pieces, put them in a pan with the butter and annatto powder. Leave to cook on low heat for 5 minutes, salt to taste.
  • At the end of cooking, cool the potatoes in cold water and peel them, cut them into pieces.
  • Put the potatoes, celery, milk and butter in the blender.
  • Operate the blender until the mixture is homogeneous, salt and pepper to taste.
  • Heat the oven to 200°C (400°F).
  • Mix the chopped pistachios, the breadcrumbs, the salt and a little extra virgin olive oil, in order to obtain a paste, which can then be spread on the rombolino fillets.
  • Cut the rombolino fillets into 4-5 cm wide strips, lightly oil a baking dish, arrange the rombolino fillets and spread the pistachio mixture,
  • Cook for 15-20 minutes.
  • Before serving, heat the mashed potatoes and carrots briefly in the microwave.
Keyword Seafood

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