Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lime & chilli butter
Turbot
How it's done
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Lime & chilli butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy.
Stir in the lime zest, lime juice, chilli and salt. Place the butter on a piece of clingfilm, sprinkle with the amaranth, shape into a roll, refrigerate for approx. 30 mins.
Turbot
Rinse the fish (inside and out) in cold water, pat dry, brush with oil.
Charcoal/gas/electric grill: Cover and grill the fish over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side (see note).
To serve, fillet the fish, season, serve with the lime & chilli butter.
| Note: | The grill must be clean and very well greased. |
|---|---|
| Serve with: | Boiled potatoes. |
How-tos
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