- 700 g turbot filet
- 3 tbsp. butter
- 300 g fresh green sweet peas or 300 ml peeled fresh green sweet peas
- 2 fresh new onions
- 2 tbsp. sea buckthorn
- 2 tbsp. butter
- 200 ml water
- Salt and pepper
- Garnish with wood sorrel
How to do it
Peel and cut the onions into wedges and peel the wedges into separate leaves.
In a pot, combine 200 ml water, 2 tbsp sea buckthorn, 2 tbsp butter and a pinch of salt. Bring to the boil and add peas and onions. Cook for another 15-20 seconds.
Cook the fish in a hot pan with plenty of butter. Baste the fish with the hot butter all the time using a spoon. Salt to taste.
Serve the fish with peas and onions and garnish with wood sorrel.
This recipe was made as part of the North Denmark episode.