Turbot in Red Wine

Turbot in Red Wine Recipe from Romania - Ingredients and Steps

Region / culture: Romania | Servings: 4

Introduction

Turbot in Red Wine is a classic French dish that combines the delicate flavor of turbot with the rich and robust taste of red wine. This dish is perfect for a special occasion or a fancy dinner party.

History

The recipe for Turbot in Red Wine has been around for centuries and is a traditional French dish that has been passed down through generations. It is a popular dish in French cuisine and is often served at upscale restaurants and special events.

Ingredients

2 lb / 1 kg turbot
1 cup red wine
1 tsp flour
1 tbsp butter
1 parsley root
1 carrot
1 onion
2 cloves
2 – 3 juniper berries
1 bay leaf
salt
1 lb / 500 g potatoes

How to prepare

Clean and wash the fish, then cut it into pieces and sprinkle with salt. Let it sit for half an hour.
Place thinly sliced carrots, parsley root, and onions on the bottom of a pan.
Arrange the fish pieces, cloves, juniper berries, and bay leaf on top of the vegetables.
Pour the wine and 3-4 tbsp of water into the pan and set it to boil over high heat.
Once it starts boiling, reduce the heat, cover the pan, and let it simmer.
When the fish is cooked, carefully drain all the liquid into another pan. Add the butter, which has been beaten with flour, to this liquid. Mix well and let it simmer until the sauce thickens slightly.
Arrange the fish on a serving platter and place the quartered potatoes (boiled separately) around it. Pour the strained sauce over the potatoes.
You can also prepare perch and pike using this method.

Variations

You can use different types of fish, such as perch or pike, in place of turbot.
Add in additional herbs and spices, such as thyme or rosemary, for extra flavor.

Cooking Tips & Tricks

Make sure to let the fish sit with salt for half an hour before cooking to enhance the flavor.

- Be careful not to overcook the fish, as it can become tough and dry.

- Use a good quality red wine for the best flavor in the sauce.

- Be sure to simmer the sauce until it thickens slightly to ensure a rich and flavorful dish.

Serving Suggestions

Serve Turbot in Red Wine with a side of crusty bread or a green salad for a complete and satisfying meal.

Cooking Techniques

The key cooking technique for this dish is simmering the fish in the red wine sauce to infuse it with flavor and ensure it is cooked through.

Ingredient Substitutions

If you cannot find turbot, you can use another type of white fish, such as halibut or cod, in this recipe.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use. Simply reheat the sauce and add the fish when ready to serve.

Presentation Ideas

Serve Turbot in Red Wine on a large platter with the potatoes arranged around the fish for an elegant presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair Turbot in Red Wine with a glass of the same red wine used in the sauce for a perfect match. A side of roasted vegetables or a green salad would also complement this dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Turbot in Red Wine contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

The carbohydrates in this dish come mainly from the potatoes, which provide a good source of energy for the body.

Fats

The fats in this dish come from the butter used to make the sauce. While butter is high in saturated fats, it adds richness and flavor to the dish.

Proteins

The main source of protein in this dish comes from the turbot, which is a lean and healthy source of protein.

Vitamins and minerals

Turbot is a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus. The vegetables used in this dish also provide a variety of vitamins and minerals.

Alergens

This dish contains dairy (butter) and fish (turbot), which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Turbot in Red Wine is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and nutritious meal that is perfect for a special occasion.

Summary

Turbot in Red Wine is a classic French dish that combines the delicate flavor of turbot with a rich and flavorful red wine sauce. This dish is perfect for a special occasion or a fancy dinner party and is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a cold winter day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and fragile, and the words were written in a flowing cursive script that spoke of a time long gone.

As I flipped through the pages, my eyes landed on a recipe for Turbot in Red Wine. I had never heard of such a dish before, but something about it called to me. The combination of delicate fish and rich, robust wine seemed like a match made in culinary heaven.

I read through the recipe carefully, taking in each step and ingredient. The turbot was to be marinated in red wine, garlic, and herbs, then roasted to perfection in the oven. The sauce was made from the marinade, thickened with a touch of flour and butter. It sounded like a dish fit for a king.

I knew that I had to try my hand at making this recipe, despite my lack of experience with cooking fish. I had always been more comfortable with meat and poultry, but I was determined to expand my culinary horizons.

I gathered the ingredients I needed and set to work. I carefully marinated the turbot in red wine, garlic, and herbs, letting it soak up all the flavors for hours. The scent that filled my kitchen was intoxicating, a heady mix of wine and herbs that made my mouth water in anticipation.

As I roasted the turbot in the oven, I could hardly contain my excitement. The fish emerged from the heat golden and glistening, the flesh tender and flaky. I spooned the rich red wine sauce over the top, the aroma of garlic and herbs filling the air.

I took my first bite, and my taste buds exploded with flavor. The fish was perfectly cooked, the wine sauce adding a depth and complexity that I had never experienced before. It was a dish that transported me to another world, a world of luxury and indulgence.

I knew that this recipe would become a staple in my culinary repertoire. It was a dish that spoke to me on a profound level, a dish that embodied the essence of cooking for me. The joy of creating something delicious and beautiful, the satisfaction of sharing it with loved ones, the memories that it would create.

And so, I continued to make Turbot in Red Wine, refining the recipe with each iteration. I added my own twists and touches, experimenting with different herbs and seasonings. I shared it with friends and family, each time receiving rave reviews and requests for the recipe.

As the years went by, Turbot in Red Wine became synonymous with me in the minds of those who knew me best. It was my signature dish, the one that I was known for, the one that brought joy and comfort to all who tasted it.

And now, as I pass this recipe down to you, my dear grandchild, I hope that you will feel the same sense of excitement and passion that I did when I first discovered it. I hope that you will make it your own, adding your own touches and creating your own memories.

For cooking is not just about following a recipe, it is about creating something magical, something that speaks to the soul. And Turbot in Red Wine is just that - a dish that is more than the sum of its parts, a dish that is a testament to the power of food to bring joy and connection to our lives.

So go forth, my dear grandchild, and cook with love and passion. And may Turbot in Red Wine always bring you the same sense of excitement and joy that it brought me. Bon appétit!