Fried turbot on peas with potatoes and sea buckthorn

This is the last recipe inspired by a trip on the international shores of the Baltic Sea. At the very  end, Wit prepared a recipe that he came up with after a meeting in a very picturesque restaurant in Skåne (watch the episode: Turbot will go to the pan, and on the plate it will meet tasty additions.


- 2 turbot fillets,
- breadcrumbs,
- 3 tablespoons, i.e. approx. 90 g of butter,
- 2 cloves of garlic,
- 150 g of green peas,
- 80 g of potatoes,
- 25 g of sea buckthorn,
- 300 g of sugar,
- 250 ml of water,
- 2 sprigs of thyme.


We use cookies to improve the operation of the website. We assume that you do not mind. If you do mind, please leave our site.