Turbot Fillets and Saffron Sauce with Mashed Artichokes and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.4 g | (58 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,514 mg | (38 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams Artichoke bottoms
- Sea salt
- 400 milliliters Whipped cream
- 2 Tbsps butter
- 500 grams carrots
- 1 shallot
- 4 Tbsps olive oil
- 1 bay leaf
- 200 milliliters dry white wine
- 1 generous pinch Saffron
- 1 Tbsp Herb creme fraîche
- freshly ground peppers
- 4 turbot fillet (each about 180 grams)
- 1 Tbsp finely chopped parsley
Preparation steps
For the mashed artichokes, simmer artichokes in salted water about 5 minutes and drain. With a fork, mash artichokes, about 100 ml (approximately 1/3 cup) cream and 1 tablespoon butter until smooth. Season mashed artichokes with salt.
For the mashed carrots, peel carrots and boil in salted water about 20 minutes. With a fork, mash carrots, about 100 ml (approximately 1/3 cup) cream and 1 tablespoon butter until smooth. Season mashed carrots with salt. For the saffron sauce, peel shallot and sauté in 1 tablespoon hot oil. Add bay leaf to shallot, deglaze pan with white wine and let boil down by about half. Remove bay leaf , stir in saffron threads and remaining cream and simmer until creamy. Stir herb creme fraiche into saffron sauce and season with salt and pepper.
Season turbot fillets with pepper and gently sauté skin-side down until crisp, about 5 minutes. Turn fillets over and remove from heat. To serve, sprinkle turbot fillets with parsley and garnish with saffron sauce and mashed artichokes and carrots. Serve remaining sauce and mashed artichokes and carrots on the side.
