Greenling (terpug)
A Far Eastern sea fish with white firm low-fat meat, large flakes and a pleasant sweetish taste, for frying in flour, baking in foil, grilling and smoking.
Greenling (terpug) is a Far Eastern sea fish with a firm body, sometimes with greenish bones (harmless), with white or slightly cream firm low-fat meat, large flakes, a pleasant sweetish taste and a small amount of bones. It is fried in flour and breading, baked in foil and under sauce, grilled and steamed, smoked, dried and cooked into a rich fish soup.
Recipes with this ingredient
Baked fish sausage made from turbot is a refined dish of European cuisine that delights with its taste and original presentation. It originates from the traditions of preparing stuffed fish, where the skin was used as a natural casing for tender filling. Turbot, known for its juicy and tender meat, is perfect for this preparation. The baked fish sausage has a rich, delicate flavor with subtle creamy and spicy notes due to the addition of milk, herbs, and spices. The sour cream-mayonnaise glaze gives the crust an appetizing golden crispness. This dish will be a worthy decoration for a festive table and pairs wonderfully with fresh vegetables and herbs. Serving it can highlight the coziness of home cooking and the mastery of culinary art.
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