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.
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
Fruits
1
tbsp
1
piece
Lemon
zest only
GrainsCereals
2
tbsp
LegumesPulses
150
g
Baby Broad Beans
frozen, thawed and peeled
Liquids
110
ml
110
ml
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
2
piece
1
clove
Garlic
finely chopped
OilsFats
2
tbsp
2
tsp
Seafood
350
g
Turbot Fillet
2 portions
Vegetables
Method
1
2
3
4
5
6
7
8
9
10
11
12
13