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Turbot with Cauliflower Cheese Purée

Pan-fried turbot served with a smooth cauliflower cheese sauce, steamed clams, and buttery browned vegetables garnished with nori salt.

HealthySeafoodMain CourseCauliflowerTurbot
Estimated Nutrition
Calories
785.1
kcal / serving
3140.2 kcal total
Carbs
30.7g
per serving
122.8 g total
Fat
44.6g
per serving
178.4 g total
Protein
52.6g
per serving
210.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Flour
Dairy
600
ml
Milk
50
g
Butter
200
g
Cheddar
strong, grated
50
g
Butter
Liquids
250
ml
White Wine
NutsSeeds
20
g
Sea Salt
OilsFats
1
tbsp
Sunflower Oil
1
tbsp
Olive Oil
Seafood
500
g
Clams
480
g
Turbot
4 fillets, 120g each, skin on
Vegetables
500
g
Cauliflower
chopped
0.5
piece
Onion
small, finely chopped
1
piece
Cauliflower
outer leaves removed
1
piece
Broccoli
cut into florets with stems
4
piece
Carrot
small, whole
2
sheet
Nori

Method

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