Photo: Sorin Gheorghita
Buttered turbot with leeks and Whitstable champagne oysters
10 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
303
Calories
12g
Protein
20g
Fat
22g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Turbot | not in our table | 0 |
| Chervil | 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
- 8 oysters
- 1 shallot
- 200ml/7fl oz champagne
- 2 tbsp double cream
- 100g/3½oz butter
- squeeze of lemon juice
- salt and freshly ground black pepper
- 4 x 75-100g/3-3½ portions of turbot
- 1 large leek
- 1 heaped tbsp lightly chopped chervil
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