Turbot With Roe And Jersey Royals Recipe

Recipe By Slurrp

Turbot with Roe and Jersey Royals is a luxurious and elegant dish that showcases the delicate flavors of turbot fish and the creamy richness of roe. The turbot is pan-seared to perfection, creating a crispy golden crust while keeping the flesh moist and tender. The dish is served with buttery Jersey Royal potatoes and a creamy roe sauce, adding a luxurious touch to the overall flavor profile. This dish is perfect for special occasions or when you want to impress your guests with a gourmet seafood dish.

4.8
23 Rating -
Rate
3hr 15minstotal
3hr 15m.total
Turbot With Roe And Jersey Royals
plan
Bookmark

ingredients serve

Ingredients for Turbot With Roe And Jersey Royals Recipe

  • 1 Turbot Fillets
  • 50 gram Turbot Roe
  • 125 gram Jersey Royal Potatoes
  • 12.50 gram Butter
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Fresh Herbs, For Garnish

Directions: Turbot With Roe And Jersey Royals Recipe

Cooking Directions

  • STEP 1.Boil the Jersey Royal potatoes until tender, then drain and set aside.
  • STEP 2.In a saucepan, melt butter and gently cook the turbot roe until golden brown. Remove from heat and set aside.
  • STEP 3.In a separate pan, heat olive oil and sear the turbot fillets on both sides until golden and cooked through.
  • STEP 4.In the same pan, melt butter and sauté the cooked Jersey Royal potatoes until golden and crispy.
  • STEP 5.To serve, place the seared turbot fillets on a plate, top with the cooked roe, and serve with the crispy Jersey Royal potatoes. Drizzle with the roe sauce and garnish with fresh herbs.

Cooking Tips

  • Choose fresh and high-quality turbot fillets for the best flavor and texture.
  • Be careful not to overcook the turbot fillets to maintain their delicate texture.
  • If you can't find turbot roe, you can substitute it with other fish roe or omit it altogether.
  • For a richer sauce, you can add a splash of cream to the roe sauce.

Storage and Serving

  • This dish is best served immediately after cooking to enjoy the crispy texture of the turbot fillets and potatoes.
  • If you have any leftovers, store them in separate airtight containers in the refrigerator.
  • Reheat the turbot fillets and potatoes in a preheated oven at 180°C (350°F) until heated through.
  • Consume the leftovers within 2-3 days for optimal freshness.
Nutrition
value
3004
calories per serving
215 g Fat42 g Protein123 g Carbs16 g FiberOther

Current Totals

  • Fat
    215g
  • Protein
    42g
  • Carbs
    123g
  • Fiber
    16g

MacroNutrients

  • Carbs
    123g
  • Protein
    42g
  • Fiber
    16g

Fats

  • Fat
    215g

Vitamins & Minerals

  • Calcium
    203mg
  • Iron
    5mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    161mg
  • Vitamin E
    30mg
  • Copper
    < 1mcg
  • Magnesium
    297mg
  • Manganese
    4mg
  • Phosphorus
    541mg
  • Selenium
    81mcg
  • Zinc
    2mg
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
show more
Recipe By Slurrp