Fillet of Turbot with Smoky Celeriac Purée, Buttered Cabbage and Hazelnut Pesto
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Estimated Nutrition
Calories
557.1
kcal / serving
4456.8 kcal total
Carbs
10.9g
per serving
87.2 g total
Fat
43.6g
per serving
348.8 g total
Protein
30.3g
per serving
242.4 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
8
g
Agar-Agar
To set the purée
Dairy
Liquids
400
ml
Chicken Stock
Total amount used for cabbage and fish
NutsSeeds
OilsFats
Seafood
880
g
Turbot
Eight 110g fillets
Vegetables
250
g
Celeriac
Peeled and grated
1
piece
Celeriac
Medium, cut into eight pieces
1
piece
Savoy Cabbage
Medium, shredded
Method
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