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TURBOT,
GRILLED, ON WHITE BEANS
THE ROYAL CLIPPER
The Royal Clipper is the largest sailing ship in the
world. Going from Cannes to Spain with the wind blowing
and the square sails unfurled is an exciting experience.
Their recipe:
Turbot fillet, portions of 200 gr.
Onions, chopped in fine cubes 0.2kg
White beans, cooked till soft 0.8 kg
Tomatoes, cut in cubes 0.3 kg
Red, green, yellow peppers in cubes 0.3 kg
Seasoning
Parsley, chopped 0.05 kg
Basil for decoration
Tomatoes puree for decoration
Red wine 1ltr
Calamares, in rings 0.5 kg
Sauté the onion with the tomatoes and the pepper
in a little bit of soya oil. Add the red wine and reduce
to 1/3. Add the white beans and let cook for a few minutes.
Season to taste. Grill the fish steaks and season them.
Sauté the calamares and season and add the chopped
parsley. Place on a plate and use tomato puree to decorate.
Suggested wines: Chicken: Pinot
Grigio, Bolla, 1998. Made from Italy's most fashionable
grape variety, a "clean", fresh and light
white wine
Turbot: Chateau La Coste, "Rose d'une Nuit",
cuvée Philippe, AOC Cotes d'Aix en Provence.
A traditionally vindicated pale rose from the Aix-en-Provence
area, which compliments the flavors of Provence, found
in the preparation of the turbot.
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