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Braised Chicken Turbot with Sorrel
Turbotin braisé à l’oseille
Preparation info
- For
two
people - Difficulty
Medium
- Ready in
55 min
Appears in
By Roger Vergé
Published 1979
Ingredients
1 1 kg 2¼ 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
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