Photo: Markus Spiske
Braised fillet of turbot with fresh leaves and tomato butter
15 ingredients
1 hr + 30 min
Serves 1
openrecipes
Estimated Nutrition (whole recipe, rough)
401
Calories
25g
Protein
18g
Fat
34g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Scallop | 100g cooked | 111 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | 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
- 100g/3½oz ripe tomatoes, skins removed
- 15g/½oz cold unsalted butter
- salt and freshly ground white pepper
- pinch caster sugar
- 125ml/4fl oz dry white wine
- 125ml/4fl oz vermouth
- 1 shallot
- knob of unsalted butter
- salt and freshly ground white pepper
- 1 stalk lemongrass
- 1 scallop
- mixed leaves (little gem, baby spinach, watercress
- 50-60g/2-2½oz turbot
- 1 tbsp double cream
- ¼ lemon
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