Olive-Crusted TurbotTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:151.6 kcal
Proteins:5 g
Fats:11.7 g
Carbohydrate:5.9 g
Fibers:1.2 g
Sugar:0.5 g
Cholesterol:59.6 mg
Sodium:174.4 mg
Calcium:70.1 mg
Energy:357 kcal
Proteins:11.8 g
Fats:27.6 g
Carbohydrate:13.8 g
Fibers:2.9 g
Sugar:1.2 g
Cholesterol:140.3 mg
Sodium:410.7 mg
Calcium:165.1 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
Rouelle of Wild Turbot with Sorrel
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
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strawberries with butterscotch
french style apple pie
Tarte tatin
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tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
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apple beggar's purse
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Mayonnaise 3 variations
Mayonnaise
sponge roll
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duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
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mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
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Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
150
g
turbot fillets, cleaned and skinned
400
g
fresh spinach
1
slice of artisanal bread
finely chopped fresh herbs (dill, chervil, chives, parsley)
50
g
clarified butter
50
g
thinly sliced black olives
200
ml
fish stock
100
ml
cream
1
egg yolk
1
shallot, minced
100
ml
white wine
25
g
butter
olive oil
**Garnish
1
g
green olive crust with
olive oil
salt
METHOD
- Butter the bread with clarified butter and cut into 5 mm(1/4") cubes.
- Cook the fish in a little olive oil
- Brush the fillets with egg yolk. Place the browned bread cubes on the top side only, spacing them out.
- Add the sliced olives. Grill under the broiler.
- Sauté the spinach with the remaining clarified butter and 1/2 shallot. Drain, season with salt and set aside.
- Sauté the remaining half shallot, add the wine and reduce until almost dry. Add the fish stock and cream; reduce by half.
- Strain; add the fresh herbs and butter. Correct the seasoning with salt.
Presentation
- Place the spinach in the center of the plate.
- Place the fish on top, with the bread side up.
- Pour the sauce around the fish and end with a drizzle of olive oil and a pinch of fleur de sel.
- Decorate with the green olive crust.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
PREGADO com crosta de migas de azeitona preta
