Create your own perfect recipes!
Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!
Discover new recipes in a single click. Boomark any recipe from photo or website
Try itFree to use, no ads, no popups, no credit card required. Just cook.
Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté
A sophisticated dish featuring herb-crusted turbot, complemented by roasted salsify and a rich chestnut velouté.
To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment after training.
Ingredients:
1
Servings
-
200gturbot fillet
-
150gsalsify
-
100gchestnut
-
10gherb mix
-
20gbutter
-
30gshallot
-
50mlwhite wine
-
100mlvegetable stock
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Instructions:
- Preheat the oven to 180°C.
- Season the turbot fillet with salt and coat with the herb mix.
- Place the turbot on a baking tray and bake for about 20 minutes.
- Peel and cut the salsify into batons, toss with olive oil, salt, and roast for about 25 minutes until golden.
- For the velouté, sauté shallots in butter until translucent.
- Add chestnuts and deglaze with white wine, reduce by half.
- Add vegetable stock, simmer for about 10 minutes, then blend until smooth.
- Serve the turbot with roasted salsify and drizzle with chestnut velouté.
| Nutrition | Per Serving 660 g | Per 100g |
|---|---|---|
| Energy | 883.3 kcal | 134 kcal |
| Protein | 45.8 g | 6.9 g |
| Fibre | 11.7 g | 1.8 g |
| Salt | 1.3 g | 0.2 g |
| Sugar | 17.6 g | 2.7 g |
| Carbohydrates | 88.3 g | 13.4 g |
| Fat | 28.9 g | 4.4 g |
-
200gturbot fillet
-
150gsalsify
-
100gchestnut
-
10gherb mix
-
20gbutter
-
30gshallot
-
50mlwhite wine
-
100mlvegetable stock
1
Servings