Baked turbot with new Danish potatoes, green asparagus, carrots and hollandaise. A fresh, lovely spring and summer dish with a mild, elegant flavour — it simply makes the sun come out.
Bake the turbot in the oven with vegetables and white wine, or do as I did this time: on the barbecue. The method is 100% the same; only the heat source differs.
Baked turbot with hollandaise is quite easy to make: the fish looks after itself for a good 45 minutes, and in the meantime you can get on with the potatoes, vegetables and hollandaise.
Lækkert!!!
Tusind tak:)
Warm wishes, Dianna
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