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Autumnal Turbot with Celeriac and Hazelnut Crust
A sophisticated dish featuring turbot with a seasonal celeriac and hazelnut crust, complemented by a tangy citrus sauce.
Ingredients:
1
Servings
-
200gturbot fillet
-
100gceleriac
-
30ghazelnut
-
5glemon zest
-
10mlolive oil
-
10gparsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Instructions:
- Preheat the oven to 180°C.
- Grate the celeriac and mix with chopped hazelnuts, lemon zest, and parsley.
- Season the turbot fillet with salt and pepper.
- Press the celeriac mixture onto the top of the turbot fillet to form a crust.
- Drizzle olive oil over the crusted fillet.
- Place the fillet on a baking tray lined with parchment paper.
- Bake in the oven for about 25 minutes until the fish is cooked through and the crust is golden brown.
- Serve immediately with a side of seasonal greens.
| Nutrition | Per Serving 355 g | Per 100g |
|---|---|---|
| Energy | 623.9 kcal | 176 kcal |
| Protein | 46.4 g | 13.1 g |
| Fibre | 5.2 g | 1.5 g |
| Salt | 0.3 g | 0.1 g |
| Sugar | 3.1 g | 0.9 g |
| Carbohydrates | 15.4 g | 4.3 g |
| Fat | 38.7 g | 10.9 g |
-
200gturbot fillet
-
100gceleriac
-
30ghazelnut
-
5glemon zest
-
10mlolive oil
-
10gparsley
1
Servings