Turbot fillets with garlic cream and fresh tomato

 Turbot Fillets with Garlic Cream and Fresh Tomato 

Preparation time: 25minutes 

Cooking time: 40minutes 

Servings: for 4 people

Ingredients:  

• 2 turbots weighing about 800 g 
• 100 ml of light cream
• 2 heads of garlic 
• 4 ripe tomatoes 
• 2 tablespoons of wine or apple vinegar
• 2 tablespoons of extra virgin olive oil 
• coarse and fine salt, pepper

Preparation:

1. Ask the fishmonger to prepare turbot fillets for you. 
2. Blanch the tomatoes for 5 seconds in boiling water, then pass them under cold water. 
3. Peel them, cut them in 4 and remove the seeds. 
4. Blend them with fine salt, pepper and vinegar. 
5. Remove the garlic cloves from the heads and, without peeling them, boil them in salted water. 
6. Drain them, peel them. Heat a saucepan of water. Dip in the garlic.
7. Repeat this operation 3 more times, changing the water each time. 
8. Remove the central sprout from the cloves, blend them and put them in a saucepan with salt, pepper and the cream. 
9. Mix and keep warm. Salt and pepper the fish fillets and brush them with oil.
10. Heat a non-stick pan well and cook the fillets, 2 minutes per side. 
11. Heat the garlic and tomato purée separately and serve with the fish.