Poached Turbot With Fennel Velouté Recipe

Name: Poached Turbot With Fennel Velouté Recipe
Total time: 60 min
Yield: 4
Cuisine: British

Recipe By Great British Chefs

Galton blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velout.

4.9

16 Rating - Rate

Non Vegdiet

1hr total

ingredients serves

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Ingredients For Poached Turbot With Fennel Velouté Recipe

4 Portions of turbot fillet
500 milliliter Fish stock
Salt
250 gram Fennel
15 gram Butter
15 gram Shallots
15 gram Plain flour
500 milliliter Fish stock
35 gram Double cream
Fennel fronds
Salt
Pepper
1 Spring cabbage
2 Shallots
1 Garlic Clove
Olive oil
Butter
Salt
Pepper
100 gram Fennel
Lemon zest
Fennel fronds
15 gram Butter
15 gram Shallots
250 gram Fennel
15 gram Plain flour
500 milliliter Fish stock
35 gram Double cream
Salt
Pepper
1 Spring cabbage
500 milliliter Fish stock
1 Garlic Clove
2 Shallots
Olive oil
Butter
Pepper
Salt
Salt
4 Portions of turbot fillet
100 gram Fennel
Fennel fronds
Fennel fronds

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Nutrition
value

620

calories per serving

26 g Fat30 g Protein93 g Carbs72 g FiberOther

Current Totals

26 g Fat
30 g Protein
93 g Carbs
72 g Fiber

MacroNutrients

Carbs
93 g
Protein
30 g
Fiber
72 g

Fats

Fat
26 g

Vitamins & Minerals

Calcium
2169 mg
Iron
34 mg
Vitamin A
56 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
55 mg
Vitamin E
0 mg
Copper
2 mcg
Magnesium
696 mg
Manganese
12 mg
Phosphorus
882 mg
Selenium
2 mcg
Zinc
7 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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