Turbot Fillet with White Truffle Sauce
Serve the turbot fillet with white truffle sauce warm with a bottle of good white wine. Enjoy! Enjoy the turbot fillet with white truffle sauce from a
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Cooking tools:
- Stockpot
- Saucepan
- Skillet
- Hotplate
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Ladle
- Fine-mesh sieve
- Slotted spoon
- Colander
- Wooden spoon
- Whisk
- Tongs
- Spatula
- Plate
- Stove
- Pot
- Kitchen towel
Ingredients
- turbot - 2 fillets (250 g each)
- salt - 2 pinches
- white pepper - 2 pinches
- olive oil - 2 tbsp.
- turbot head - 1 pc. + bones
- onion - 1 onion
- parsley - 3 sprigs
- cream - 300 ml cooking cream (thick)
- butter - 100 g
- truffle - 1 pc. white (small)
- salt - to taste
- green beans - 8 long fresh pods
- tomatoes - 2 pcs. Roma
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