Turbot in Red Wine Butter Sauce and Leek Vegetables

Remove the peel from the potatoes, “carve” them evenly and boil them in salted water until soft. Clean the leek and cut it into diagonal slices. Put on the vegetable soup with a little butter, add the leek and cook until tender. Season with salt and freshly ground pepper.

Put the red wine in a saucepan and boil by half, add the veal stock and reduce by half repeatedly. Now stir in the salt butter in small flakes and assemble the sauce. Season to taste with salt and freshly ground pepper.

Cut the fish into even pieces, season and sear on both sides in a frying pan with butter.

Arrange the fish on the leek vegetables, pour the red wine butter sauce over it and offer the potatoes as a side dish.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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