Herbsfresh, e.g., parsley, rosemary, lovage, and thyme
Instructions
Put flour, salt, and egg whites in a bowl and mix them together.
Add a little water while stirring everything together until the dough combines.
Turn the dough out onto the table and knead it until it becomes pliable.
Divide the dough in two and roll out two equally sized round pieces. Size-wise, they should fit the turbot plus about five centimeters.
Remove the head from the turbot (I used it for my sauce) and the innards.
Rinse the fish well inside and place it on top of one piece of dough.
Place fresh herbs on top of the fish. Use the herbs you think make sense. I used a mixture of parsley, rosemary, lovage, and thyme, equivalent to about 3 whole bunches.
Place the other piece of dough on top of the fish.
Cook it for 40 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan oven and then let it rest for 15 minutes on the kitchen counter.
