Name: Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Cuisine: French
Ingredients: 200 g turbot fillet; 150 g salsify; 10 ml black truffle oil; 10 g fresh parsley; 5 g fresh thyme; 15 ml lemon juice; 15 ml olive oil; 2 sea salt; 1 black pepper

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Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette

Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette

A sophisticated dish featuring herb-crusted turbot paired with salsify and a luxurious black truffle vinaigrette.

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment.

Ingredients:

200
g
turbot fillet
150
g
salsify
10
ml
black truffle oil
10
g
fresh parsley
5
g
fresh thyme
15
ml
lemon juice
15
ml
olive oil
2
sea salt
1
black pepper

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Instructions:

Preheat the oven to 180°C.
Mix chopped parsley, thyme, sea salt, and black pepper in a bowl.
Coat the turbot fillet with olive oil and press the herb mixture onto the fish.
Place the turbot on a baking sheet and bake for about 20 minutes until cooked through.
Peel and slice the salsify, then boil in salted water for about 10 minutes until tender.
In a small bowl, whisk together black truffle oil and lemon juice to make the vinaigrette.
Serve the baked turbot with boiled salsify drizzled with black truffle vinaigrette.

Nutrition	Per Serving 408 g	Per 100g
Energy	464.5 kcal	114 kcal
Protein	43 g	10.5 g
Fibre	6.1 g	1.5 g
Salt	2.4 g	0.6 g
Sugar	4.3 g	1.1 g
Carbohydrates	30.5 g	7.5 g
Fat	13.6 g	3.3 g

200
g
turbot fillet
150
g
salsify
10
ml
black truffle oil
10
g
fresh parsley
5
g
fresh thyme
15
ml
lemon juice
15
ml
olive oil
2
sea salt
1
black pepper

Preheat the oven to 180°C.

Mix chopped parsley, thyme, sea salt, and black pepper in a bowl.

Coat the turbot fillet with olive oil and press the herb mixture onto the fish.

Place the turbot on a baking sheet and bake for about 20 minutes until cooked through.

Peel and slice the salsify, then boil in salted water for about 10 minutes until tender.

In a small bowl, whisk together black truffle oil and lemon juice to make the vinaigrette.

Serve the baked turbot with boiled salsify drizzled with black truffle vinaigrette.

Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Instructions:

Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette

Herb-Crusted Turbot with Salsify and Black Truffle Vinaigrette