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White Fish Poached in Oil

Silky oil-poached turbot served with a creamy cider sauce, vibrant watercress oil, steamed broccoli, and crispy fried kale.

FishSeafoodMain CourseHigh ProteinFine Dining
Estimated Nutrition
Calories
712.6
kcal / serving
2850.4 kcal total
Carbs
4.7g
per serving
18.6 g total
Fat
66.4g
per serving
265.5 g total
Protein
26.3g
per serving
105.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
ml
Double Cream
Liquids
50
ml
Cider
split into two halves
NutsSeeds
1
pinch
Sea Salt
to taste
0.25
clove
Garlic
chopped
OilsFats
150
ml
Rapeseed Oil
for watercress oil
300
ml
Rapeseed Oil
for poaching fish
300
ml
Sunflower Oil
for poaching fish
20
ml
Rapeseed Oil
for sauce
500
ml
Vegetable Oil
for deep frying
Seafood
440
g
Turbot Fillet
4 fillets, 110g each
15
g
Whitebait
dried
Vegetables
150
g
Watercress
for watercress oil
40
g
Shallot
finely chopped
4
stalk
Purple Sprouting Broccoli
4
stalk
Kale
trimmed into large pieces

Method

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