Colin mcgurran serves perfectly cooked turbot with a verjus and raisin sauce, sweet braised leeks and nori dressing in this stunning dinner party dish.
Ingredients For Pan Roasted Turbot With Verjus Sauce Recipe
500 gram Turbot
4 Knobs of butter
1 Lemon
1 dash Oil
Fronds of fresh dill
1 Nori sheet
10 gram Dill
10 gram Chives
5 gram Parsley
0.5 Lemon
Salt
100 milliliter Vegetable oil
2 Leeks
200 gram Butter
200 milliliter Fish stock
Salt
1 tablespoon Banana shallot
170 milliliter Verjus du perigord
170 milliliter Fish stock
450 gram Butter
1 tablespoon Cucumber
1 tablespoon Golden sultanas
1 tablespoon Dill
1 Nori sheet
10 gram Dill
10 gram Chives
5 gram Parsley
0.5 Lemon
Salt
100 milliliter Vegetable oil
1 tablespoon Banana shallot
170 milliliter Verjus du perigord
170 milliliter Fish stock
450 gram Butter
1 tablespoon Cucumber
1 tablespoon Golden sultanas
1 tablespoon Dill
1 dash Oil
500 gram Turbot
4 Knobs of butter
1 Lemon
Nutrition value
550
calories per serving
38 g Fat35 g Protein12 g Carbs18 g FiberOther
Current Totals
38 g Fat
35 g Protein
12 g Carbs
18 g Fiber
MacroNutrients
Carbs
12 g
Protein
35 g
Fiber
18 g
Fats
Fat
38 g
Vitamins & Minerals
Calcium
280 mg
Iron
3 mg
Vitamin A
79 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
60 mcg
Vitamin B12
3 mcg
Vitamin C
40 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
185 mg
Manganese
1 mg
Phosphorus
368 mg
Selenium
78 mcg
Zinc
2 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
