FRIED TURBOT WITH AJOARRIERO SAUCE

INGREDIENTS (to serve 4)

800 gr turbot (with bone)
salt
olive oil
Stock:
turbot heads and trimmings
1 spring onion
1 clove garlic
1 carrot
1 bay leaf parsley
20 cl oil
Ajoarriero sauce:
1 spring onion
1 clove garlic
25 g green pepper
1 tbsp sweet paprika
15 cl oil
Others:
Ratte potatoes
young leeks
clams
cider vinegar
2 tbsp virgin olive oil
1/2 clove garlic
parsley

PREPARATION

First make a stock by frying the heads and trimmings until golden. Add boiling water. Fry the vegetables in the same oil then add to the stock. Reduce to half, strain and set aside. To make the sauce, sauté all the vegetables in the oil until beginning to turn brown. Add the paprika and some of the turbot stock. Cook the potato and leeks in the remaining stock. Heat the oil to 180ºC then fry the turbot (with the bones) for 4 to 5 minutes. Fillet.

TO SERVE

Serve the fish with the ajoarriero sauce, the leeks and the potatoes. Top with clams and sprinkle with an emulsion made from the clam juices mixed with vinegar and oil.