Photo: Sara Cervera
Roasted wild halibut with Jerusalem artichoke purée and morel sauce
16 ingredients
30 min + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
904
Calories
76g
Protein
46g
Fat
47g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Wild Leek | 1 medium (89g) | 54 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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
- 500g/1lb 2oz Jerusalem artichokes
- 500ml/17½fl oz double cream
- 10 dried morels
- 200ml/7fl oz white wine
- 500ml/17½fl oz chicken stock
- 250ml/9fl oz double cream
- 250ml/9fl oz semi-skimmed milk
- 50g/2oz butter
- 2 tsp vegetable oil
- 4 x 250g/9oz halibut
- salt and freshly ground black pepper
- 50g/2oz butter
- 200g/7oz fresh blonde morels
- 2 bunches wild asparagus
- 1 bunch wild leeks
- 1 punnet celery
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