Turbot fillets in shrimp sauce

Preparation

Peel the potatoes, rinse with cold water and place in boiling salted water. Cook until soft.

Leave frozen fish and shrimps in a colander to thaw. Remove the shells and tails from the prawns and remove the digestive tract. Remove the shells and tails from the prawns and remove the digestive tract. Each has four of them - 2 in front and 2 in the back of the fish. Rinse the cleaned shrimps and turbot fillets with cold water and pat dry with a paper towel. Season with salt and freshly grounded black pepper.

You can make fish stock from leftover fish, heads and tails from shrimps. Add the bulbs, onions, bay leaves and allspice. Strain the reduced and intense broth through a sieve, set aside to cool and place in the freezer. Take it out when you need it, e.g. for seafood risotto or fish.

In a tiny dish, pour a tablespoon of hot water over the saffron threads to ensure it diffuses evenly.

Chop the shallots. Scald and peel the tomato and dice it.

Chop the parsley, but not finely, so that you can get a good taste of the leaves in the dish.

Drain the boiled potatoes. Add butter and milk and mash until smooth and fluffy. Lastly add the chives and mix gently. Keep covered to prevent them from getting cold.

Prepare two frying pans.

Heat a tablespoon of clarified butter on one of them, add the chopped shallots and glaze while stirring. Pour in the wine and cook until the alcohol evaporates. Add the tomatoes and saffron. After frying for 3 minutes, add the prawns and fry while stirring for about 3 minutes (depending on how big you have prawns). Finally add the cream and parsley. Mix thoroughly. Season the sauce if necessary with salt or pepper.

While the sauce is cooking, heat a large tablespoon of clarified butter in a second pan. Fry the turbot fillets for about 2 minutes on each side (depending on their size).

Arrange the turbot fillets on a plate and put the mashed potatoes with chives in a bowl nearby.

Put a sauce with shrimps on turbot fillets and top the dish with parsley. Bon appetit! Naturalnie Bałtyckie!

Recipe by Anna Kosterna-Kaczmarek, check out the blog Czosnek w Pomidorach.