Turbot fillets with Norway lobster ragu, sauce and Balsamic Vinegar of Modena PGI
Turbot fillets with Norway lobster ragu, sauce and Balsamic Vinegar of Modena PGI
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Turbot fillets with Norway lobster ragu, sauce and Balsamic Vinegar of Modena PGI

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"Elegant, stylish and uniquely fragrant - in an exclusive bottle that graces any table". Selected high-quality must concentrates a...


Ingredients (for 4 person):

4 turbot fillets, 1/2 pound fresh tomato pulp, 1 Norway lobster, butter, olive oil, salt, pepper, chopped parsley, flour, reduced Balsamic Vinegar of Modena PGI, 1 glass of liquid Béchamel sauce

Preparation:

Boil the Norway lobster in salted water and remove the meat, keeping the pieces of shell intact for the garnish. Fry the Norway lobster meat in a pan with butter and the Balsamic Vinegar of Modena PGI. Add the Béchamel sauce and the tomatoes and cook for 2-3 minutes until a fairly thick sauce is formed. Add salt and the chopped parsley. Cook the turbot fillets in a shallow casserole dish with the oil; add salt and pepper and place each fillet on a plate. Serve each plate with the Norway lobster sauce and two tablespoons of warmed reduced Balsamic Vinegar of Modena PGI




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