Photo: Lars Blankers
Turbot poached in red wine with pommes purée
12 ingredients
Serves 4
openrecipes
Gordon's turbot has been on the menu since he opened the doors to his first restaurant, and with good reason, too
Estimated Nutrition (whole recipe, rough)
530
Calories
7g
Protein
31g
Fat
55g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salsify | not in our table | 0 |
| Water | 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
- 1 bottle light red wine , such as Beaujolais
- 750g ratte potatoes , skins left on
- 142ml carton double cream
- 50g butter , cut into cubes
- olive oil
- 2 salsify , peeled, cut into batons and soaked in water with a squeeze of lemon , drained
- 125g girolles , washed and dried
- 4 x 120g pieces turbot , skin removed
- 4 sturdy Baby Gem lettuce leaves, outer ones
- 1 garlic clove , crushed
- 3 tbsp shallots confit, made by frying 4 finely chopped shallots in 25g butter until soft and sweet
- butter for finishing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes