Ingredients for 4 people
Turbot fillets, approx. 800 gr
Broccoli 500 gr
Skaj’s fish and shellfish stock
2 cloves of garlic
1 salted anchovy
Dry white wine
Peel the broccoli and boil them in salty water together with the peeled garlic.
Place the turbot fillet in a baking dish lightly greased with oil.
Add salt and pepper then add 2 tablespoons of white wine and 3 tablespoons of the instantaneous fish stock, prepared by diluting a teaspoon of Skaj’s fish and shellfish stock in approx. 30 cl of hot water. Bake for 4 minute in a 180° oven (2 minutes in the microwave on high). Drain the broccoli and garlic. Puree the broccoli in a mixer with the anchovy, after washing it and removing the bones. Add 2 tablespoons of oil and serve the fillets on a bed of the prepared vegetable sauce.