Braised Chicken Turbot with Sorrel

Turbotin braisé à l’oseille

Preparation info

  • For

    two

    people
    • Difficulty

      Medium

    • Ready in

      55 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 chicken turbot of 1 kg ( lb)
  • 6

Method

Preparation

1 Clean the turbot and remove the gills. Cut away the fins from each side. Prepare the fish by soaking it in very cold, even iced, water for 5–6 hours. Dry it on a towel or kitchen paper.

2 Preheat the oven to 200°C/400°F/Mark 6