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Roasted Turbot with Celeriac and Black Garlic Puree
A sophisticated dish featuring roasted turbot paired with a creamy celeriac and black garlic puree, highlighting the flavors of late autumn.
This meal provides a balanced intake of protein and carbohydrates, essential for recovery and energy replenishment after a day of cycle training.
Ingredients:
1
Servings
-
200gturbot fillet
-
150gceleriac
-
20gblack garlic
-
15mlolive oil
-
10mllemon juice
-
5gthyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 180°C.
- Peel and chop the celeriac into small cubes.
- Boil the celeriac in salted water for about 15 minutes until tender.
- Drain and blend the celeriac with black garlic until smooth, adding a little olive oil for creaminess.
- Season the turbot fillet with salt, pepper, and lemon juice.
- Place the fillet on a baking tray, drizzle with olive oil, and sprinkle with thyme.
- Bake the turbot for about 20 minutes until cooked through.
- Serve the roasted turbot on a bed of celeriac and black garlic puree.
| Nutrition | Per Serving 399 g | Per 100g |
|---|---|---|
| Energy | 414 kcal | 104 kcal |
| Protein | 41.9 g | 10.5 g |
| Fibre | 3.4 g | 0.9 g |
| Salt | 0.4 g | 0.1 g |
| Sugar | 8.5 g | 2.1 g |
| Carbohydrates | 22.4 g | 5.6 g |
| Fat | 18.7 g | 4.7 g |
-
200gturbot fillet
-
150gceleriac
-
20gblack garlic
-
15mlolive oil
-
10mllemon juice
-
5gthyme
1
Servings