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Dry-fried turbot

This preparation emphasises the natural flavour of the turbot. Salting the fish has the same effect as brining: it makes the outside of the fish firmer and extracts some of the moisture, making it brown quicker and allowing it to become nice and crispy.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

as needed
turbot fillet (140 grams)
as needed
oil
as needed
salt

Scale recipe

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