You are in Marine Sea Recipes
Turbot cooked with “nécoras” crabs and Norway lobsters

Preparation

Prepare a Fumet broth with the leftover of the turbot. Fry lightly the garlic and the leek in a pan with some Olive Oil, then add the crabs and the white wine and cook it. Add the fried tomato (previously prepared) and the Fumet. Salt. Sauté for five minutes. Pass all through the Chinois strainer and boil for two minutes with a dash of cream. Place the turbot on a dish and pour the sauce on.

Ingredients

- Leek
- Garlic
- Homemade fried tomato
- Extra Virgin Olive Oil
- Salt
- Turbot
- Norway lobsters
- “nécoras” Crabs
- White wine
- Cream

This recipe is a creation of
Mesón El Copo

C/ Almadraba, 2 11379 Palmones-Los Barrios, Cádiz

Tel.: 956 677 710 / Móvil: 619 06 15 67 Fax.: 956 677 786

restaurantecopo@gmail.com

Geographical coordinates: 05º 25’ 56’’ W - 36º 10’ 27’’ N

http://www.elcopo.es

You are in Marine Sea Recipes
Turbot cooked with “nécoras” crabs and Norway lobsters

Preparation

Ingredients

This recipe is a creation of
Mesón El Copo

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You are in Marine Sea Recipes Turbot cooked with “nécoras” crabs and Norway lobsters

Preparation

Ingredients

This recipe is a creation ofMesón El Copo

Recipes from A to Z

You are in Marine Sea Recipes
Turbot cooked with “nécoras” crabs and Norway lobsters

This recipe is a creation of
Mesón El Copo