Baltic turbot buttered with lovage and wine

Preparation

Cook the beetroot, covered, with cinnamon, cloves, leaves and allspice until soft. Cool down, peel, put into a jar, add a clove of sliced garlic and pour rapeseed oil over them for at least 12h.

Cook the beetroot in a jar for 12h. Pour it in rapeseed oil for at least 12h.

Fry the onion in hot oil until golden, then add the garlic and cranberries. Fry for a while and add the pearl barley. Mix everything thoroughly and pour in the cream. Reduce on a low heat until the sauce thickens and the ingredients clump together. Season well with pepper and salt to taste. Put into a bowl.

Heat the frying pan very well, add the butter and when it melts put the turbot in. Add salt and as soon as the meat is tenderised, turn the fish over and add the wine. Wait until it "bubbles", turn off the gas and add the lovage. Stir gently and place the fish in a bowl, pouring the contents of the pan over it. Drain the beetroot in a sieve of excess oil, add it to the rest.

Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".