Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 lbs/1 kg turbot,
- 1 cup red wine,
- 1 teaspoon flour,
- 1 tablespoon butter,
- 1 parsley root,
- 1 carrot,
- 1 onion,
- 2 cloves,
- 2-3 juniper berries,
- 1 bay leaf,
- salt,
- 1 lb/500 g potatoes
Directions
Clean, wash the fish, cut into pieces, salt and let sit for a half hour.
Place the thinly sliced carrot, parsley root and onion on the bottom of a pan.
Arrange the fish pieces, cloves, juniper berries and bay leaf on the vegetables.
Pour the wine and 3-4 tablespoons of water in and set to boil at high temperature.
When it actually starts boiling, reduce the heat, cover the pan and let simmer.
When the fish is done, carefully drain all liquid into another pan, add the butter beaten with the flour to this liquid, mix and let it simmer until the sauce starts to thicken a little.
Arrange the fish on a serving platter, the quartered potatoes (boiled separately) around it and pour the strained sauce on top of the potatoes.
You may also prepare perch and pike this way.
Category:Romanian Recipes
Category:Romanian Meat Dishes