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Photographed recipe: how to prepare a pan fried turbot, pan fried turbot with sage (rombo spadellato con salvia al vino bianco), Italian recipe

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

grease with olive oil a frying pan. This is a special one, oval shaped, devised for cooking this fish. But every pan can go
put into the pan garlic, sage and the cleansed and rinsed turbot
fry slightly the fish for a pair of minutes, paying attention it not to stick to the pan
turn up to down and brown on the other side

sprinkle with white wine, cover and cook at low heat

as soon as ready it will be easy to take its skin off and there will not be blood traces in its meat. Control as the time changes depending from the fish size
it is easy to bone turbot, even for not experienced cookers: remove the head, pierce at the middle with two tablespoons. If well done the upper slice will be boned
remove the central bone and the bones on its sides taking the remaining parts
season with a little of extra virgin olive oil and serve

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