5 white fish that you can prepare just like baked sole
The fill the oven it is, in all likelihood, one of the standards of Mediterranean seafood cuisine. The firm, delicate meat and that strong touch that respects the flavor of the sea make it an unbeatable dish. Tot i això, at Empordà, our coast now offers a more extensive rebost.
A Tritó, our restaurant in the heart of the Empordà, believes in the versatility of fresh produce. Therefore, here we present five white fish that, prepared with both the technical material and the filling, offer spectacular results that will be transported directly to our streets.
1. Turbot (Brèmol)
If you are looking for a similar texture but with a sweeter touch, turbot is the ideal candidate. Like the llenguado, it greatly benefits from a simple cooking in the oven over a litt of forner potatoes. Seva pell provides a natural gelatin that creates a smooth and exquisite sauce, greatly appreciated by our diners at Tritón.
2. La Daurada Salvatge
The daurada of our tea costs a taste subtly sweet for the best food. Preparing the “a l’esquena” or al forn with a refregit d’alls i bitxo (a style similar to llenguado a la bilbaïna) enhances its freshness. It is an elegant, light and perfect fish for a soup paired with a white wine from the D.O. Empordà.
3. The Pargo (Pagre)
Menys known by the general public but revered by local fishermen, snapper is the hidden treasure of the Mediterranean. The meat is a smoother mica than the filling, which allows it to withstand much of the high temperatures of the forn without losing its texture. An extra green olive slice from the area is all you need.
4. The Sea Bass (Llobarro)
The llobarro is the queen of sobriety. At the forn, both slices of lemon and a touch of wild fonoll, emulates the sophistication of the llenguado but with a more defined flake of meat. In the fires of Tritó, the tractem with the maximum respect because the client felt the roar of the sea at every mos.
5. The Dentó
Fix the list with a bit of character. The tooth is powerful and you taste it. Preparing it in the “llenguat al forn” style – with a base of potato, barley and a white grape vine – allows the six ingredients to permeate the garnish, creating a harmony of flavors that defines the essence of Empordanese cuisine.
A unique experience at Restaurant Tritón
In Empordà, cuisine is not just food, it is country and culture. At Tritó, select each piece directly from the appropriate lots, ensuring that only the best arrives at the table.
Since you prefer the classic filling or dare to try one of these five alternatives, our artisanal technique and the privileged environment of the Empordà will set you apart an indelible record.
