Photo: Lily Banse
Turbot with chicken and mushroom ‘marrowbone’ and cognac jus
33 ingredients
30 min + 2 hr
Serves 4
openrecipes
This creative plateful uses chicken and ceps rolled up in slices of bread to mimic the look of a marrowbone.
Estimated Nutrition (whole recipe, rough)
1321
Calories
60g
Protein
42g
Fat
168g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Cognac | not in our table | 0 |
| Veal | not in our table | 0 |
| Redcurrant | not in our table | 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
- 75g/2½oz butter
- 1 onion
- 1 carrot
- 1 celery
- 2 sprigs fresh thyme
- and freshly ground saltblack pepper
- 100ml/3½fl oz red wine
- 100ml/3½fl oz cognac
- 600ml/20fl oz brown veal stock
- 1 tsp redcurrant jelly
- 100g/3½oz clarified butter
- 500g/17½oz Maris Piper potatoes
- 50g/2oz butter
- 100ml/3½fl oz double cream
- and freshly ground saltblack pepper
- 25g/1oz butter
- 12 small ceps, sliced
- 1 chicken breast
- 100ml/3½fl oz double cream
- 1 tbsp free-range egg white
- and freshly ground saltblack pepper
- 1 tbsp finely chopped fresh chives
- 4 slices white bread
- 20 slices pancetta
- 8 baby leeks
- 10g/½oz butter
- 10g/½oz plain flour
- and freshly ground saltblack pepper
- 250ml/9fl oz vegetable stock
- olive oil
- 4 x 150g/5oz turbot
- and freshly ground saltblack pepper
- 75g/2½oz butter
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