Photo: Jonas Ducker
Turbot cooked in coconut milk, frozen lettuce and confit English asparagus
13 ingredients
10 min
Serves 2
openrecipes
You’ll need to get hold of ice lettuce (ficoïde glaciale) and lemon balm or lemon verbena herb for this recipe, but it’s well worth seeking out these unusual ingredients for this lightly spiced fish supper.
Estimated Nutrition (whole recipe, rough)
506
Calories
9g
Protein
39g
Fat
39g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Turbot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ head iceberg lettuce
- icing sugar
- 1 bunch ice lettuce
- 1 x 400g/14oz tin coconut milk
- 1 lemongrass
- 1 lemon
- 1 red chilli
- 2 x 140g/5oz turbot
- 200g/7oz English salted butter
- 1 sprig lemon balm
- 6 spears English green asparagus
- , to taste ground ginger
- bunch fresh watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes