Estimated Nutrition
Calories
456.1
kcal / serving
1824.2 kcal total
Carbs
12.2g
per serving
48.6 g total
Fat
28.6g
per serving
114.5 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
20
g
Unsalted Butter
for frying cucumber
20
g
Unsalted Butter
for fish basting
20
g
Unsalted Butter
for frying shallots
40
g
Butter
for sauce whisking
Fruits
0.5
piece
Lemon
juice only
Liquids
80
ml
Water
for frying
120
ml
Dry White Wine
such as Gewürztraminer
NutsSeeds
2.5
g
Sea Salt
for cucumber garnish
1
pinch
Sea Salt
for fish
1
pinch
White Pepper
freshly ground
2
tbsp
Chervil
freshly chopped
2
tbsp
Chive
freshly chopped
Seafood
600
g
Turbot Fillet
4 x 150g fillets, trimmings reserved
4
piece
Scallop
cleaned, roes removed, halved horizontally
Vegetables
0.5
piece
Cucumber
peeled, seeds removed, julienned
50
g
Shallot
sliced
120
g
Button Mushroom
washed and sliced
80
g
Girolle Mushrooms
halved lengthways
100
g
200
g
Tomato
flesh finely diced
2
tbsp
Micro Herbs
chopped
200
g
Young Spinach Leaves
washed, for serving
Method
1
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