Turbot with Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the turbot with curry sauce
- 2 turbot fillet (each 200 grams)
- 1 carrot
- 1 stalk Celery
- 1 Orange
- 1 Banana
- 1 Tbsp butter
- 1 shallot
- 1 tsp pickled green peppers
- 2 tsps mild Curry powder
- 2 Tbsps Sour cream
- salt
- freshly ground peppers
Preparation steps
For the turbot with curry sauce, peel carrot, cut lengthwise into slices and then cut into thin sticks.
Rinse celery, cut in half lengthwise and then cut into small pieces. Reserve celery leaves.
Peel orange with a sharp knife, remove all whites skins and cut out fruit segments. Reserve resulting orange juice.
Peel banana and cut into slices.
Chop shallot finely. Heat butter in a pan and saute shallot until soft, add half of banana slices and orange segments, let cook for a few minutes, add orange juice and curry powder and cook everything for about 10 minutes, then strain through a sieve into a small saucepan, reheat, add sour cream and pickled green pepper, stir and season with salt and pepper. Keep warm.
Cook vegetables in a pot of boiling salted water for about 4 minutes. Drain.
For the poaching broth, add all ingredients in a shallow pan, mix and bring to a boil, add pieces of turbot, reduce heat and simmer for approximately 4 minutes until done.
Arrange curry sauce on warmed plates give, place turbot pieces on top, add vegetables and serve garnished with remaining orange segments, sliced banana and some celery leaves.
