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Fried Baltic Sea Turbot

The fish:

Wash the turbot fillets, pat dry with a clean kitchen towel and portion. Flour the fish easily from one side.

Then cook the fillet until golden brown in a nonstick grill pan from both sides. Now spread the fried fish with a little butter and cook along with the thyme for about 5 minutes in a preheated oven at 160Grad until it is glassy.

The potato salad:

Cut the potatoes and radishes in about 5 mm cubes. Then chop the spring onions and roughly tease the lettuce and radicchio leaves. Fry the potatoes goldenbrown in a pan. Add radishes and spring onions and cook briefly. At the very end, just before serving add the delicate lettuce and radichio leaves and mix the salad with a light dressing of balsamic vinegar and canola oil.


The fish:

1 kg fillet of turbot

1 sprig of thyme

20 g butter

20 g vegetable oil for frying

Salt and pepper

The potato salad:

500 g boiled potatoes (waxy variety)

50 g radishes

2 stalks of spring onions

4 lettuce leaves

50 g rocket

2 radicchio leaves

20 g vegetable oil for the pan

Salt and pepper

10 g white balsamic vinegar

30 g canola oil

Hotel Bernstein

Hochuferpromenade 8

18586 Ostseebad Sellin



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