Turbot & Sea-Buckthorn Sauce
Turbot & Sea-Buckthorn Sauce
Enjoy quick and easy fish recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 700 grams Turbot filet
  • 3 tablespoons Butter
  • 300 grams fresh Green sweet peas or 300 ml peeled fresh Green sweet peas
  • 2 fresh new Onions
  • 2 tablespoons Sea buckthorn
  • 2 tablespoons Butter
  • 200 millilitres Water
  • Salt and pepper
  • Garnish with Wood sorrel
  1. Peel and cut the onions into wedges and peel the wedges into separate leaves
  2. In a pot, combine 200 ml water, 2 tablespoons sea buckthorn, 2 tablespoons butter and a pinch of salt. Bring to the boil and add peas and onions. Cook for another 15-20 seconds
  3. Cook the fish in a hot pan with plenty of butter. Baste the fish with the hot butter all the time using a spoon. Salt to taste
  4. Serve the fish with peas and onions and garnish with wood sorrel

Tagged Under

Recipes to consider