Braised turbot seasoned with soya sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.02 kg
Shallots
0.1 kg
White wine
0.02 l
Fumet
0.5 l
Soya sauce
0.01 l
Onion
0.5 kg
Runner beans
0.1 kg
Bean sprouts
0.05 kg
Tempura with trisol.
50.0 g
Intense olive oil
0.05 l
Parsley
0.03 g
Table salt
3.0 g
Water
0.008 l
Plain flour
0.015 kg
Trisol
10.0 g
Table salt
0.25 g
Elaboration
For the turbot:
- Clean and ration the turbot.
For the sauce:
- Prepare the soya sauce by lightly frying the shallots in butter, bind with some flour and splash some white wine, soya sauce and fumet (velouté + shallots + bean sprouts).
Garnish:
- For the vegetables tempura: chop the leek, carrot and beans into julienne strips, blanch and rinse.
- Prepare a frying batter (tempura)
- Prepare a carbonara by softening the onion cut into julienne and then add the bacon, cut into strips, and then the cream. Thicken.
SET UP
- Sear the turbot on the griddle and finish cooking by baking in the oven with some fumet and white wine.
- Once the turbot is cooked, add the juice released during the braising to the sauce, stir and season.
- Fry the tempured vegetables.
- Plate up the turbot on top of the hot carbonara sauce.
- Baste with the braising sauce.
- Lastly, decorate with the tempured vegetables and chopped parsley.
Nutritional information (1 portion)
Energy
598.19
kcal
Carbohydrates
28.37
g
Proteins
29.91
g
Lipids
38.51
g
Fiber
7.79
g
Saturates
15.9
g
Monounsaturated fatty acids
15.6
g
Polyunsaturated fatty acids
4.19
g
Cholesterol
96.25
mg
Calcium
279.46
mg
Iron
5.34
mg
Zinc
1.67
mg
Vitamin A
529.85
ug
Vitamin C
56.22
g
Folic acid
186.2
ug
Salt (Sodium)
871.3
mg
Sugars
16.19
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed