Turbot with asparagus and hazelnuts
If you are looking for a lighter recipe during all this season's indulgence, then look no further than this delicious recipe from Francesco Gasbarro and Paulo Airaudo of La Bottega in Geneva
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 4 x400g turbot fillet,
- 40g coarse salt
- 2kg green asparagus
- 2 white asparagus
- 50g roasted hazelnuts
- 40ml extra virgin olive oil
- 50g baby spinach
- 100ml water
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