Roast Turbot with a Sorrel Sauce

Luxurious whole turbot roasted with vegetables and served with a rich, hollandaise-style sorrel and spinach sauce.

Fish Seafood High Protein Dinner Party

Estimated Nutrition

Calories

1068.2

kcal / serving

4272.8 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

82.2g

per serving

328.6 g total

Protein

76.4g

per serving

305.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Unsalted Butter

for cooking vegetables

Unsalted Butter

for buttering fish

unit

Egg Yolk

for sauce

240

Butter

for sauce

Liquids

Dry White Wine

for vegetables

Dry White Wine

for sauce

120

Fish Stock

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Seafood

1.5

Turbot

whole

Vegetables

sliced

sliced

sliced

chopped

leaf

unit

for garnish

Method

Prepare the turbot by gutting, scaling, removing fins, rinsing, and patting dry.

Strain the sauce through a sieve into a warm boat and serve with the filleted fish.

Blend egg yolks while slowly pouring in the hot sauce mixture.

Add 240g of butter, sorrel, and spinach to the pan to soften for one minute.

Boil onions, vinegar, 30ml of wine, and fish stock until reduced to two spoonfuls.

Roast the fish in the oven for 30 minutes until the flesh is white.

Stuff the fish cavity with the vegetables and spread remaining 30g of butter over the skin.

Melt 60g of butter and cook celery, carrots, and leeks for 4 minutes with 30ml of wine.

Preheat the oven to 220°C.