Beurre blanc is a classic french sauce, perfectly paired with juicy pan-fried fish in dominic chapman's elegant turbot recipe. A fantastic easy fish recipe which still looks very impressive.
Ingredients For Turbot With Cucumber Beurre Blanc Recipe
4 Turbot fillets
1 Knob of butter
0.5 Juice lemon
Salt
1 Cucumber
500 gram Butter
500 milliliter White wine
200 milliliter White wine vinegar
100 gram Shallots
20 gram Garlic
5 gram Thyme
1 Bay leaf
5 Black peppercorns
50 milliliter Double cream
2 Lemons
75 gram Dill
Salt
Freshly ground black pepper
500 milliliter White wine
200 milliliter White wine vinegar
5 Black peppercorns
100 gram Shallots
20 gram Garlic
5 gram Thyme
1 Bay leaf
50 milliliter Double cream
500 gram Butter
2 Lemons
75 gram Dill
1 Cucumber
Salt
Freshly ground black pepper
4 Turbot fillets
Salt
1 Knob of butter
Nutrition value
795
calories per serving
6 g Fat17 g Protein80 g Carbs34 g FiberOther
Current Totals
6 g Fat
17 g Protein
80 g Carbs
34 g Fiber
MacroNutrients
Carbs
80 g
Protein
17 g
Fiber
34 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
851 mg
Iron
13 mg
Vitamin A
74 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
260 mg
Manganese
2 mg
Phosphorus
344 mg
Selenium
28 mcg
Zinc
4 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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