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Turbot with Prosecco Sauce, Chanterelle Mushrooms, Roasted Squash and Samphire

Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.

SeafoodFine DiningTruffleAutumnTurbotProsecco
Estimated Nutrition
Calories
713.6
kcal / serving
2854.4 kcal total
Carbs
18.1g
per serving
72.4 g total
Fat
49.7g
per serving
198.6 g total
Protein
48.7g
per serving
194.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Butter
150
ml
Double Cream
Liquids
150
ml
Prosecco
NutsSeeds
1
tsp
Peppercorn
2
piece
Bay Leaf
Fresh
1
clove
Garlic
Chopped
2
piece
Star Anise
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
30
ml
Chervil
For garnish
OilsFats
30
ml
Olive Oil
Seafood
1
kg
Fish Bones
For stock
800
g
Turbot Fillet
Pin-boned, skin on
Vegetables
1
piece
Onion
Roughly chopped
1
piece
Leek
Chopped
1
piece
Carrot
Chopped
1
stalk
Celery
Including leafy top, sliced
1
piece
Shallot
Chopped
1
piece
Butternut Squash
Peeled and cut into 2cm cubes
200
g
Samphire
300
g
Chanterelle Mushrooms
Cleaned
1
piece
Fresh Truffle
Grated, for garnish

Method

1
2
3
4
5
6
7
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