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Turbot au four

9 servings

Ingredients

• 2.25 kg turbot
• wine vinegar (a little)
• salt (a little)
• fine herbs (a little)
• ground spices (a little)
• pepper (a little)
• bacon slices (as needed)
• grated breadcrumbs (a little)
• butter (a little)
• Hollandaise sauce (as needed)
• capers (a little)

Instructions

1. Thoroughly clean and wash a 2-2.5 kg turbot, then peel off the black skin starting from the tail.
2. Make incisions in the fish with a sharp knife and let it marinate for several hours in a mixture of wine vinegar, salt, fine herbs, ground spices, and pepper.
3. Afterward, place it in a baking dish lined with bacon slices, skinned side up, sprinkle with grated breadcrumbs, dot with a few flakes of butter, pour in some of the marinade, and bake in a hot oven until cooked and golden brown.
4. Hollandaise sauce with mixed capers pairs particularly well with this dish.

Modernized from a treasured 19th-century German cookbook.