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Turbot with catalan spinach

Medieval tradition.

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Turbot with catalan spinach

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 2 turbot of 500g
    • 250g Spinach
    • 2 tablespoons honey
    • 50g nuts (almonds, pine nuts  ...)
    • Olive oil
    • 50g prunes

Method

  1. Clean the turbot removing the 4 filets. Fry the skin of the turbot in a hot frying pan with a pinch of salt and a drizzle of olive oil. Once browned, remove from the oven and set aside.
  2. In the same pan take a drizzle of olive oil and sauté the Spinach with the pine nuts, when the Spinach is tender add the pitted prunes, cut into strips along with two good tablespoons of honey.
  3. Serve the Spinach on the bottom of a plate and with the turbot skin side down. Salt and pepper to taste

Tip

If you have baby spinach they can be served fresh, without cooking. Serve as a salad accompanied by cherry tomatoes.

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