Turbot fillet with leek, capers and raisins

Name: Turbot fillet with leek, capers and raisins
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 60 g Sultanas; 250 g Leeks (leek); 3 TABLESPOONS Olive oil; 30 g Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 turbot fillets (approx. 150 g each); 1-2 TABLESPOONS Lemon juice

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

60 g Sultanas
250 g Leeks (leek)
3 TABLESPOONS Olive oil
30 g Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 turbot fillets (approx. 150 g each)
1-2 TABLESPOONS Lemon juice

Directions

1
Soak the sultanas in lukewarm water. Clean and wash the leeks and cut them into rings. Heat 1 tablespoon of oil. Steam the leek for about 5 minutes. Roughly chop the capers. Squeeze sultanas.
2
Add capers and sultanas to the leek after about 3 minutes. Add 100 ml water, bring to the boil and simmer for about 5 minutes. Season with salt and pepper. Meanwhile wash the fish, pat dry and season with salt.
3
Heat 2 tablespoons of oil. Fry the fish fillets in it in portions on each side for about 2 minutes. Sprinkle with lemon juice. Arrange leek vegetables and fish.