Turbot Fillet with Potato and Cilantro Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 247 kcal | (12 %) | ||
| Protein | 21.2 g | (22 %) | ||
| Fat | 12.1 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes (Predominantly waxy)
- salt
- 100 milliliters fish stock (from a jar)
- 2 Tbsps vegetable oil
- 2 Tbsps Lemon vinegar
- salt
- white peppers (freshly ground)
- 1 pinch sugar
- 6 stalks cilantro
- 4 slices turbot fillet (each about 100 grams)
- vegetable oil (for cooking)
Preparation steps
1.
Peel, rinse and dice potatoes. Cook in salted water for about 15 minutes or until tender. Drain potatoes and mash quarter of diced potatoes with a potato masher finely. Add fish stock, two oils and vinegar to mashed potatoes and season with salt, pepper and sugar. Set cilantro sprig aside. Chop remaining cilantro leaves finely and add to potato sauce. Fold in remaining potato cubes.
2.
Rinse turbot fillets, pat dry and season with a little salt. Grease grill pan with a little oil and heat well. Cook fish for about 2-3 minutes per side. Spread potato sauce on plates and top with fish. Garnish with fresh cilantro leaves and serve.
