Poached Turbot With Fennel Velouté Recipe

Name: Poached Turbot With Fennel Velouté Recipe
Total time: 60 min
Yield: 4
Cuisine: British

Recipe By Great British Chefs

Galton blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velout.

4.9

16 Rating -

Rate

1hr total

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Ingredients for Poached Turbot With Fennel Velouté Recipe

1 Portions of turbot fillet
125 milliliter Fish stock
As required Salt
62.50 gram Fennel
3.75 gram Butter
3.75 gram Shallots
3.75 gram Plain flour
125 milliliter Fish stock
8.75 gram Double cream
As required Fennel fronds
As required Salt
As required Pepper
1/4 Spring cabbage
1/2 Shallots
1/4 Garlic Clove
As required Olive oil
As required Butter
As required Salt
As required Pepper
25 gram Fennel
As required Lemon zest
As required Fennel fronds
3.75 gram Butter
3.75 gram Shallots
62.50 gram Fennel
3.75 gram Plain flour
125 milliliter Fish stock
8.75 gram Double cream
As required Salt
As required Pepper
1/4 Spring cabbage
125 milliliter Fish stock
1/4 Garlic Clove
1/2 Shallots
As required Olive oil
As required Butter
As required Pepper
As required Salt
As required Salt
1 Portions of turbot fillet
25 gram Fennel
As required Fennel fronds
As required Fennel fronds

Nutrition
value

620

calories per serving

26 g Fat30 g Protein93 g Carbs72 g FiberOther

Current Totals

Fat
26g
Protein
30g
Carbs
93g
Fiber
72g

MacroNutrients

Carbs
93g
Protein
30g
Fiber
72g

Fats

Fat
26g

Vitamins & Minerals

Calcium
2169mg
Iron
34mg
Vitamin A
56mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
11mg
Vitamin B6
< 1mg
Vitamin B9
29mcg
Vitamin B12
0mcg
Vitamin C
55mg
Vitamin E
< 1mg
Copper
2mcg
Magnesium
696mg
Manganese
12mg
Phosphorus
882mg
Selenium
2mcg
Zinc
7mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Great British Chefs