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Turbot recipe prepared by Paweł Stawicki

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Turbot
Turbot
Fot. Restauracja Mercato

Among dishes served in the coastal city there must be fish. We are pleased to present you with a turbot recipe prepared by Paweł Stawicki, chef of the Mercato restaurant at the Hilton Hotel in Gdańsk. The recipe may seem very time consuming, but the final effect is worth your effort!

Ingredients:

Fish:

  • Turbot 1 piece
  • Green asparagus 200 g 
  • Wild garlic flowers 20 g 
  • Oyster mushrooms 50 g 
  • Butter 50 g


Stock:

  • Turbot skeleton 1 piece
  • Celery 80 g 
  • Shallot 60 g 
  • Fennel 100 g 
  • Smoked eel 500 g


Brine:

  • Sugar 100 g 
  • Salt 100 g 
  • Water 500 g 
  • Cabbage
  • Sour cabbage 200 g 
  • Sugar 30 g

Preparation:

Cut fish fillets and soak them for 10 minutes in the brine. Put dried fish with olive oil into vacuum packaging and cook it for 15 minutes at the temp. of 49oC. At the end sear the fish in brown butter. Roast the skeleton for 10 minutes and make stock out of it. Add eel and vegetables and cook on low heat and add seasoning.