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Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté
Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté

Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté
A sophisticated dish featuring herb-crusted turbot, complemented by roasted salsify and a rich chestnut velouté.
Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté
Ingredients:
1
Servings
  • 200
    g
     turbot fillet
  • 150
    g
     salsify
  • 100
    g
     chestnut
  • 10
    g
     herb mix
  • 20
    g
     butter
  • 30
    g
     shallot
  • 50
    ml
     white wine
  • 100
    ml
     vegetable stock
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Herb-Crusted Turbot with Roasted Salsify and Chestnut Velouté
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the turbot fillet with salt and coat with the herb mix.
  3. Place the turbot on a baking tray and bake for about 20 minutes.
  4. Peel and cut the salsify into batons, toss with olive oil, salt, and roast for about 25 minutes until golden.
  5. For the velouté, sauté shallots in butter until translucent.
  6. Add chestnuts and deglaze with white wine, reduce by half.
  7. Add vegetable stock, simmer for about 10 minutes, then blend until smooth.
  8. Serve the turbot with roasted salsify and drizzle with chestnut velouté.
Nutrition Per Serving 660 g Per 100g
Energy 883.3 kcal 134 kcal
Protein 45.8 g 6.9 g
Fibre 11.7 g 1.8 g
Salt 1.3 g 0.2 g
Sugar 17.6 g 2.7 g
Carbohydrates 88.3 g 13.4 g
Fat 28.9 g 4.4 g
  • 200
    g
     turbot fillet
  • 150
    g
     salsify
  • 100
    g
     chestnut
  • 10
    g
     herb mix
  • 20
    g
     butter
  • 30
    g
     shallot
  • 50
    ml
     white wine
  • 100
    ml
     vegetable stock
1
Servings
0

Preheat the oven to 180°C.

Season the turbot fillet with salt and coat with the herb mix.

Place the turbot on a baking tray and bake for about 20 minutes.

Peel and cut the salsify into batons, toss with olive oil, salt, and roast for about 25 minutes until golden.

For the velouté, sauté shallots in butter until translucent.

Add chestnuts and deglaze with white wine, reduce by half.

Add vegetable stock, simmer for about 10 minutes, then blend until smooth.

Serve the turbot with roasted salsify and drizzle with chestnut velouté.

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