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1 each Turbo filet
1 each potato
1 each organic green tomatoes
2 each anchovies under oil
2 ounces of fine chopped Italian parsley
1 spoon of extra virgin oilive oil
flour, sea salt, black pepper
soft unsalted butter
2 each garlic cloves
1 each lemon juice
1 teaspoon of Dijon Mustard

Pan roasted turbo filet served on a bed of toasted organic potatoes and green tomato anchovies sauce


Peeled the potato, cut it into equal 1/2 inch thick slices, in a half sheet pan cover the bottom with parchment paper, brush the soft butter and lay the slices potatoes, brush the slices also with the butter, cover with another piece of paper and bake in the preheated oven at 350 degrees for 25 minutes, remove out of the oven and let it rich room temperature. Cut the green tomatoes in pieces, boiled the garlic clove and chilled, in a blender put the tomatoes, the cooked boiled garlic, the anchovies, the Dijon mustard, with the lemon juice, blend fine, pass the liquid thru a sieve and then re-put on the blender and emulsion with the extra virgin olive oil.
In a non stick skilled let it warm up with a touch of oil, lightly floured the "Turbo" fish filet and give the fish a nice gold color in both sides, finish to cook in the oven for 6 to 8 minutes to get the heat distribute internally slowly. In a dinner plate lay the butter baked potatoes, in the center of the plate, arrange the cooked Turbo fish filet on it and basted with the green tomato sauce.