Baked Turbot with Pil Pil

Name: Baked Turbot with Pil Pil
Total time: 38 min
Cuisine: Spanish
Ingredients: 1 turbot; salt; water; 2 garlic cloves, laminated; olive oil; chili peppers

38m

Serves 1

tiktok.com

Baked Turbot with Pil Pil

tiktok.com

38m

Serves 1

Directions

1Remove the fins from the turbot.
2Make a cut between the bones and the meat, leaving the fatty area.
3Season the turbot with a little salt, on both sides.
4Add a little water to the baking dish.
5Cover the turbot with silver paper, ensuring it is well sealed.
6Bake the turbot at 170 degrees Celsius for 35 minutes.
7While the turbot is baking, laminate two garlic cloves into chubby sheets.
8Pour the necessary olive oil into a pan.
9Add the raw laminated garlic and a couple of chili peppers to the oil.
10Heat the oil over very slow fire until the garlic is boiling super slowly.
11Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
12Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
13Uncover the turbot.
14Cut along the center line and skirt around the edges to break the skin.
15Cut through the head.
16Use a spoon to separate the meat from the bone.
17Plate the turbot.
18Collect the collagen released by the turbot during resting.
19Sneak all the collagen into a small container.
20Add a little bit of the collagen and olive oil at the same time into a strainer.
21Emulsify the pil pil sauce by moving the strainer back and forth.
22Serve the turbot with its pil pil sauce.

Ingredients

1 turbot
salt
water
2 garlic cloves, laminated
olive oil
chili peppers

Equipment

ovensilver paperspoonstrainer

Tips

Remove the turbot fins.
Leave the fatty area of the turbot to provide collagen for the pil pil.
Confit the garlic and chili peppers in olive oil over very low heat, then turn off the heat and let the residual heat infuse the flavors.
Rest the baked turbot for 3 minutes to release collagen.
Use a strainer to emulsify the pil pil sauce.
You can create 1,000 versions with different oils or garrisons, or by adding white wine.

Baked Turbot with Pil Pil

38m

Serves 1

tiktok.com

Baked Turbot with Pil Pil

tiktok.com

38m

Serves 1

Directions

1Remove the fins from the turbot.
2Make a cut between the bones and the meat, leaving the fatty area.
3Season the turbot with a little salt, on both sides.
4Add a little water to the baking dish.
5Cover the turbot with silver paper, ensuring it is well sealed.
6Bake the turbot at 170 degrees Celsius for 35 minutes.
7While the turbot is baking, laminate two garlic cloves into chubby sheets.
8Pour the necessary olive oil into a pan.
9Add the raw laminated garlic and a couple of chili peppers to the oil.
10Heat the oil over very slow fire until the garlic is boiling super slowly.
11Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
12Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
13Uncover the turbot.
14Cut along the center line and skirt around the edges to break the skin.
15Cut through the head.
16Use a spoon to separate the meat from the bone.
17Plate the turbot.
18Collect the collagen released by the turbot during resting.
19Sneak all the collagen into a small container.
20Add a little bit of the collagen and olive oil at the same time into a strainer.
21Emulsify the pil pil sauce by moving the strainer back and forth.
22Serve the turbot with its pil pil sauce.

Ingredients

1 turbot
salt
water
2 garlic cloves, laminated
olive oil
chili peppers

Equipment

ovensilver paperspoonstrainer

Tips

Remove the turbot fins.
Leave the fatty area of the turbot to provide collagen for the pil pil.
Confit the garlic and chili peppers in olive oil over very low heat, then turn off the heat and let the residual heat infuse the flavors.
Rest the baked turbot for 3 minutes to release collagen.
Use a strainer to emulsify the pil pil sauce.
You can create 1,000 versions with different oils or garrisons, or by adding white wine.