Towers of Turbot, Mushrooms and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 shallots
- 1 tsp butter
- 50 milliliters white wine
- 250 milliliters Beef broth
- 50 milliliters Whipped cream
- 1 Tbsp chopped parsley
- 1 Eggplant
- 2 large Porcini mushroom
- Pastry flour (for dusting)
- olive oil (for cooking)
- butter (for baking sheet)
- 400 grams turbot fillet (thinly sliced)
- lemon juice
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
For the sauce peel the shallots, finely chop, cook in butter, deglaze with the wine and pour in the broth and cream. Let everything boil down. Trim the eggplant, rinse and cut into thin slices. Clean the mushrooms and also cut into thin slices. Preheat the oven to 180°C (approximately 350°F). Salt the eggplant slices, roll in flour and cook golden brown in hot oil. Salt the mushroom slices and also cook in hot oil. Drain slices on paper towels and keep warm.
Grease a baking sheet with butter. Salt the fish slices, drizzle with lemon juice and lay next to each other on the sheet. Bake on the middle rack of the oven for about 3 minutes. Meanwhile, add the parsley to the sauce, bring to a boil and puree with a hand blender. Season with salt and pepper. On warmed plates, alternate eggplant, mushrooms and slices of fish to form towers. Then pour sauce around the towers and serve garnished with parsley.
