Turbot In Dill MarinadePaltus V Marinade S Ukropom -

Turbot In Dill Marinade
Paltus V Marinade S Ukropom

This is an interesting way to use up the leftover brine from a jar of dill pickles. The spicy fish may be served either plain or on squares of black bread.

Ingredients

2 lb (900 g) turbot fillets
⅛ teaspoon mustard seed
Salt, freshly ground black pepper to taste
2 teaspoons fresh snipped dill or ½ teaspoon dried dill
1 onion, sliced into very thin rings
1½ pints (900 ml) brine from a jar of dill pickles
1 bay leaf
1 clove garlic, crushed
Lemon, thinly sliced
8 black peppercorns
Minced parsley
¼ teaspoon crushed dried red pepper
Fresh dill

Details

Serves: 10

Method

Preheat the oven to 180°C/350°F/Gas 4. Season the fish with salt and pepper. Lightly grease an ovenproof dish and place the fish in it. Sprinkle the onion, bay, garlic, spices and dill evenly over the fish fillets. Pour the dill brine over all.

Cover the dish. Bring the fish to a simmer over a medium heat and then transfer to the preheated oven. Poach the fish for about 15 minutes, depending on the thickness of the fillets, until the fish is flaky but still holds its shape.

Cool the fish to room temperature in its marinade and then chill overnight. The next day cut the fillets into bite-sized pieces and arrange them on a glass plate, garnished with thinly sliced lemon, minced parsley and sprigs of fresh dill.

Notes:- If an even spicier dish is desired, add more crushed red pepper and mustard seed accordingly. The fish may also be served hot from the oven as a main course, in which case the fillets are left whole to make 4 servings.

Related food category:

• The Zakuska Table