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Turbot with Artichokes and Gremolada
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The magnificent turbot has a fine flavour but it is one that whispers rather than shouts, so the fish should be partnered with simple ingredients of the highest quality. Enter the artichoke and, to finish, its zesty, herby friend the gremolada.
Gremolada is a zesty Italian accessory for food – a bit like adding a bright Versace bag to a simple dress. This is the closest wine equivalent, which will also be wonderful with the meatily textured yet delicately flavoured turbot. San Michele-Appiano Pinot Grigio 2007 Alto Adige, Italy. Bin 753629.
Typical values per serving:
This recipe was first published in June 2009.