Rouelle of Wild Turbot with SorrelTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: Very fast
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:160.8 kcal
Proteins:9.6 g
Fats:12 g
Carbohydrate:3.4 g
Fibers:0.1 g
Sugar:0.3 g
Cholesterol:62.8 mg
Sodium:90.3 mg
Calcium:34.3 mg
Energy:624 kcal
Proteins:37.3 g
Fats:46.4 g
Carbohydrate:13.3 g
Fibers:0.5 g
Sugar:1.1 g
Cholesterol:243.7 mg
Sodium:350.5 mg
Calcium:133.2 mg
SIMILAR RECIPES
Turbot with Licorice and "Lard d'Arnad" Emulsion
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Cod or Turbot Parcels, Japanese-Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
200
g
rouelles (thick round slices) of turbot
2
shallots
200
g
mushrooms
100
ml
reduced turbot stock
50
ml
white wine
1
bunch of spinach
butter
salt and pepper
METHOD
- Sauté the shallots and the mushrooms in the butter.
- Once they have begun to colour, remove the excess butter and deglaze the pan with the white wine;
- add the reduced fish stock and the light cream. Correct the seasoning. Strain the sauce and keep warm.
- Cook the turbot rouelles in a skillet. Begin cooking on the white skin side over a moderately high heat for 5 minutes. Turn the fish and cook for 5 minutes on the other side. Keep warm.
- Place the rouelle on a bed of spinach which has been wilted in butter. Spoon the sauce onto the plate around the fish.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
