Photo: Lars Blankers
Pan fried turbot with crushed roast potatoes, vegetable cannelloni, samphire and a beurre blanc
27 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Turbot with vegetable cannelloni wrapped in leek leaves, served with salty samphire and a classic butter sauce.
Estimated Nutrition (whole recipe, rough)
585
Calories
8g
Protein
26g
Fat
82g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Chervil | 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
- 4 potatoes, preferably Maris Piper or King Edward
- 4 tbsp goose fat
- salt and freshly ground black pepper
- 2 leeks
- 2 banana shallots
- 1 clove garlic
- knob of butter
- ½ courgette
- handful chopped chervil
- squeeze lemon
- , for brushing onto cling film vegetable oil
- 2 tbsp vegetable oil
- 2 turbot
- 1 sprig thyme
- 1 garlic
- pinch salt and white pepper
- knob of butter
- squeeze of lemon
- 2 banana shallots
- 4 tbsp white wine vinegar
- 4 tbsp white wine
- 250g/9oz unsalted butter
- pinch salt and white pepper
- 50g/2oz samphire
- knob of butter
- pinch white pepper
- few gratings of lemon zest
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