Rombo Alla Gradisana – Turbot Gradeser Style

Carefully rinse the fish (including the inside), place it in a suitable ovenproof dish and put it in the 250 °C stove.

After 15 minutes, turn off the stove and pour the following sauce over the fish: oil, melted butter, chopped onion, flour and milk, stirring until bubbling, then add water and wine. Cook the turbot in this sauce for another 20 minutes, until the temperature drops. Finally, season the sauce with the juice of a lemon, salt and freshly ground pepper.

Bring everything to the table in the form or cut diagonally into chops and arrange on plates. Serve with creamy polenta.

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