Baked Turbot
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
352
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 385 μg | (642 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,398 mg | (35 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- salt
- 800 grams turbot fillet
- 1 garlic clove
- 1 shallot
- 100 milliliters Champagne
- 100 milliliters fish stock
- peppers
- 4 egg whites
- 1 Tbsp lemon juice
- 2 Tbsps ground almonds (blanched)
- 40 grams slivered almonds
Preparation steps
1.
Rinse spinach and blanch in boiling salted water for a few minutes. Drain well. Rinse fish, pat dry and chop into bite-sized pieces. Peel garlic and shallot and chop finely. Mix with champagne and stock and strongly season with salt and pepper. Add fish and spinach to the mixture and divide mixture among 4 ramekins.
2.
3.
Beat egg whites with lemon juice and a pinch of salt and pepper until stiff. Arrange about 3/4 of the mixture on top of ramekins. Combine remaining egg wnites with ground almonds and arrange on top of ramekins as well. Sprinkle with flaked almonds and bake in preheated oven at 160°C (approximately 325°F) for about 25 minutes or until golden brown. Remove from oven and serve immediately.
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