Photo: Lily Banse
Roasted turbot and scallops, confit chicken thigh, truffled gnocchi and ceps
39 ingredients
1 hr + 2 hr
Serves 4
openrecipes
The intense flavour of cep mushrooms and the aroma of black truffle gives this fish dish a few extra special touches.
Estimated Nutrition (whole recipe, rough)
2138
Calories
121g
Protein
92g
Fat
200g
Carbs
Counts 21 of 24 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Truffle | not in our table | 0 |
| Veal | 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 chicken thighs
- and freshly ground saltblack pepper
- 500g/1lb 2oz duck fat
- 2 sprigs fresh thyme
- 2 garlic
- 300g/10½oz potatoes
- 150g/5oz 00 pasta flour, plus extra for dusting
- 1 free-range egg yolk
- 100g/3½oz parmesan
- 1 black truffle
- 1 tbsp olive oil
- 50g/2oz butter
- 1 shallot
- 200g/7oz cep mushrooms
- 100ml/3½fl oz vegetable or chicken stock
- 50ml/2fl oz double cream
- 10g/½oz lecithin (optional)
- 1-2 tbsp olive oil
- 1 shallot
- 2 garlic
- 1 sprig fresh thyme
- 100ml/3½fl oz red wine
- 250ml/9fl oz veal stock
- 250ml/9fl oz brown chicken stock
- 8 baby leeks
- 75g/2½oz butter
- 500ml/17½fl oz chicken stock
- 50g/2oz butter
- 1 garlic
- 100g/3½ cep mushrooms
- and freshly ground saltblack pepper
- 1-2 tbsp olive oil
- 4 x 150g/5oz turbot
- 1 lemon
- 100g/3½oz butter
- and freshly ground saltblack pepper
- 4 king scallops
- 1 black truffle
- chopped fresh dill
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