Turbot Fillet with Puree

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Turbot Fillet with Puree
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
620
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie620 kcal(30 %)
Protein68.43 g(70 %)
Fat25.7 g(22 %)
Carbohydrates17.09 g(11 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A116.94 mg(14,618 %)
Vitamin D0.26 μg(1 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.39 mg(35 %)
Niacin21.78 mg(182 %)
Vitamin B₆0.93 mg(66 %)
Folate46.46 μg(15 %)
Pantothenic acid2.23 mg(37 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂8.18 μg(273 %)
Vitamin C20.15 mg(21 %)
Potassium1,385.31 mg(35 %)
Calcium143.11 mg(14 %)
Magnesium226.37 mg(75 %)
Iron3.5 mg(23 %)
Iodine4.67 μg(2 %)
Zinc1.23 mg(15 %)
Saturated fatty acids4.9 g
Cholesterol214.46 mg

Ingredients

for
4
Ingredients
9 ounces floury potatoes
4 cloves garlic
1 bunch white Asparagus
2 tablespoons butter
0.333 cup milk
2 tablespoons olive oil
1 cup white wine
2 bay leaves
4 Juniper Berry
4 turbot fillet
dried chile peppers
How healthy are the main ingredients?
potatogarlicolive oil
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Plate, 1 Glass, 1 Brush, 1 deep bowl, 1 Tablespoon

Preparation steps

1.
Put the potatoes and whole garlic cloves in a large pot of salted water and boil until tender.
2.
Meanwhile, peel the tough outer skin from the asparagus stalks. Tie the asparagus into a bunch and lower into boiling salted water in a narrow pan so the stalks boil and the tips steam. Cook for about 15-20 minutes then remove from the pan, dress with the butter and set aside to keep warm.
3.
When the potatoes are cooked, peel them and pass through a potato ricer with the garlic cloves. Add the milk and olive oil, season with salt and pepper and set aside.
4.
Place the wine, bay leaves and juniper in the bottom of a steamer and lay the turbot fillets in the steamer basket. Season the fish with salt, pepper and chiili pepper and steam for 6-8 minutes or until the fish is just cooked through.
5.
Serve the fish on the potato and garlic puree with the asparagus alongside.