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Poached Turbot with a Lemon and Kelp Crust and Hasselback Potatoes

Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.

HealthySeafoodMain CourseGourmetTurbot
Estimated Nutrition
Calories
821.2
kcal / serving
1642.4 kcal total
Carbs
38.3g
per serving
76.5 g total
Fat
49.2g
per serving
98.4 g total
Protein
56.4g
per serving
112.8 g total
Cook Time
50
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
melted
2
tbsp
Crème Fraîche
25
g
Butter
Fruits
1
tbsp
Lemon Juice
1
piece
Lemon
zest only
GrainsCereals
2
tbsp
Ciabatta Breadcrumbs
LegumesPulses
150
g
Baby Broad Beans
frozen, thawed and peeled
Liquids
110
ml
Dry White Wine
110
ml
Chicken Stock
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Saffron
2
piece
Bay Leaf
1
clove
Garlic
finely chopped
OilsFats
2
tbsp
Olive Oil
2
tsp
Truffle Oil
Seafood
350
g
Turbot Fillet
2 portions
Vegetables
4
piece
Potato
peeled
125
g
Wild Mushrooms
such as morels
1
tbsp
Kelp
chopped

Method

1
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