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Grilled Turbot with Chestnut and Mushroom Ragout
Grilled Turbot with Chestnut and Mushroom Ragout

Grilled Turbot with Chestnut and Mushroom Ragout
A sophisticated dish featuring grilled turbot paired with a rich chestnut and mushroom ragout, highlighting the flavors of autumn.
Grilled Turbot with Chestnut and Mushroom Ragout
Ingredients:
1
Servings
  • 200
    g
     turbot fillet
  • 100
    g
     chestnut
  • 100
    g
     mushroom
  • 2
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
     lemon juice
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Grilled Turbot with Chestnut and Mushroom Ragout
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the turbot fillet with salt, pepper, and a drizzle of olive oil.
  3. Grill the turbot for about 4-5 minutes on each side until cooked through.
  4. In a pan, heat olive oil over medium heat and sauté chopped shallots and garlic until translucent.
  5. Add sliced mushrooms and cook until they release their moisture and start to brown.
  6. Stir in chopped chestnuts and thyme, cooking for another few minutes until well combined.
  7. Add a splash of lemon juice to the ragout and season with salt and pepper to taste.
  8. Serve the grilled turbot on a plate with the chestnut and mushroom ragout on the side.
Nutrition Per Serving 499 g Per 100g
Energy 812.7 kcal 163 kcal
Protein 46.3 g 9.3 g
Fibre 11.4 g 2.3 g
Salt 0.2 g 0.0 g
Sugar 13.5 g 2.7 g
Carbohydrates 60.5 g 12.1 g
Fat 39.5 g 7.9 g
  • 200
    g
     turbot fillet
  • 100
    g
     chestnut
  • 100
    g
     mushroom
  • 2
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
     lemon juice
1
Servings
0

Preheat the grill to medium-high heat.

Season the turbot fillet with salt, pepper, and a drizzle of olive oil.

Grill the turbot for about 4-5 minutes on each side until cooked through.

In a pan, heat olive oil over medium heat and sauté chopped shallots and garlic until translucent.

Add sliced mushrooms and cook until they release their moisture and start to brown.

Stir in chopped chestnuts and thyme, cooking for another few minutes until well combined.

Add a splash of lemon juice to the ragout and season with salt and pepper to taste.

Serve the grilled turbot on a plate with the chestnut and mushroom ragout on the side.

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