Photo: Joseph Gonzalez
Braised halibut with watercress purée, coddled quails' eggs and grilled baby leeks
19 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
592
Calories
61g
Protein
32g
Fat
16g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Quail | 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
- 110g/4oz unsalted butter
- 400g/14oz watercress
- salt and freshly ground black pepper
- 200ml/7fl oz chicken stock
- salt
- 8 baby leeks
- 2 tbsp vegetable oil
- 4 x 125g/4½oz halibut
- salt
- 50g/2oz unsalted butter
- 2 pieces butter
- 200ml/7fl oz chicken stock
- 110g/4oz unsalted butter
- salt
- 1 lemon
- 12 quails
- salt and freshly ground black pepper
- 12 cobnuts
- , for drizzling olive oil
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