Photo: K8
Turbot with samphire, fennel and a clam broth
26 ingredients
30 min + 30 min
Serves 4
openrecipes
Treat yourself to a very special fish dinner with this delicious recipe.
Estimated Nutrition (whole recipe, rough)
777
Calories
53g
Protein
45g
Fat
40g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Turbot | not in our table | 0 |
| Pea Shoots | 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
- drizzle of olive oil
- 2 shallots
- 100ml/3½fl oz white wine
- 500ml/18fl oz fish stock
- 400g/14oz clams
- few sprigs flatleaf parsley
- few sprigs lemon thyme
- few chives
- 1 tbsp double cream
- salt and white pepper
- knob of butter
- 150g/5½oz samphire
- ice, for blanching
- 100g/3½oz peas
- 100g/3½oz broad beans
- ½ fennel
- 1 tbsp olive oil
- ½ lemon
- few sprigs of fennel
- 1kg/2lb 4oz turbot
- 1 tbsp vegetable oil
- 30g/1oz unsalted butter
- sprig fresh thyme
- 1 garlic
- salt and white pepper
- handful of pea shoots
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