Small Sole Fish with Avocado and Fennel Salad

Chef Timur Turna is cooking for Hello Alanya a modern Turkish dish with fresh, seasonal ingredients. “I love simple fresh flavours the most, which is why I prefer to work with seasonal products. As a chef, you can get every ingredient you’re looking for at any time of the year. However, I always favour using the vegetables, fruit, meat and fish that are in season. Then the taste and look of the dish will always be at its best.”

 

Print Recipe
Small Sole Fish with Avocado and Fennel Salad
Servings
persons
Ingredients
For the Fish
  • 2 tbs olive oil
  • 2 tbs dairy butter cut into small pieces
  • 4 cloves garlic
  • 2 small onions
  • 4 bay leaves
  • 2 medium sized sole fish
  • 200 gr. peeled prawns with the heads on
  • 2 tea glasses white wine (or water)
  • Salt to taste
  • Black Pepper to taste
For the Fennel Salad
  • 1 Fennel
  • 2 tsp Fresh dill
  • 1 lemon
  • 1 Avocado
  • Salt
  • Pepper
Servings
persons
Ingredients
For the Fish
  • 2 tbs olive oil
  • 2 tbs dairy butter cut into small pieces
  • 4 cloves garlic
  • 2 small onions
  • 4 bay leaves
  • 2 medium sized sole fish
  • 200 gr. peeled prawns with the heads on
  • 2 tea glasses white wine (or water)
  • Salt to taste
  • Black Pepper to taste
For the Fennel Salad
  • 1 Fennel
  • 2 tsp Fresh dill
  • 1 lemon
  • 1 Avocado
  • Salt
  • Pepper
Instructions
First the fish...
  1. Cover a flat, medium sized baking dish with aluminium foil. Cut the onion in half and then the halves into thin slices. Cut the garlic into thin slices. Sprinkle some salt and black pepper and a drizzle of olive oil on the foil. Spread about half of the onion slices and garlic over it. Put the small sole fish on top and sprinkle lightly with more olive oil. Divide the butter cubes over the fish, as well as the rest of the onion and garlic. Next, put two bay leaves on every fish and put the shrimps on top of the fish. Sprinkle a little black pepper over it and finally pour the white wine (or water) over it.
  2. Cover the dish with aluminium foil and cook the fish for 20 minutes in a preheated oven at 180 degrees.
...then the salad
  1. Clean the fennel and cut about half of the bulb into very thin slices. Drizzle with olive oil and lemon juice to your taste and sprinkle with black pepper. Cut 2 twigs of dill very fine and add to the thinly sliced fennel. Mix everything together. Peel the avocado and cut it in half lengthwise. Cut the halves into slices and put them on the plates slightly fanned out. Drape the fennel mix over the avocado.
  2. Afiyet Olsun!

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