Myrtle’s turbot

0

by: Georgia Peach






Turbot is a regal fish that comes at a suitably regal price. But then it is Christmas. Note: avoid North Sea turbot, as stocks are depleted. And be aware that the hollandaise is made with uncooked egg yolks.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 (3-lb/1.5-kg) turbot

1 small bunch of thyme

1 small bunch of flat-leaf parsley

1 small bunch of chives

6 tablespoons (75 g) butter

Salt and freshly ground black pepper

Nutrition Facts
Myrtle’s turbot

Servings Per Recipe: 4

Amount per Serving

Calories: 1048

  • Total Fat: 97.9 g
  •     Saturated Fat: 59.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 395.1 mg
  • Sodium: 1811.5 mg
  • Total Carbs: 0.8 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0.1 g
  • Protein: 43.4 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Preheat the oven to 400°F (200°C). With a sharp knife, cut through the skin on the top (dark) side only, all the way around the fish close to the frill-like fins. Season on top with some salt and pepper.

2.  Pour 2 1/2 cups (600 ml) water into a roasting pan large enough to hold the turbot. Put the fish in the pan and bake for 30 minutes. Meanwhile, mince half the herbs. Gently melt the butter in a small pan, stir in the minced herbs, and set aside.

3.  Remove the fish from the oven and carefully peel away the top skin. Transfer it to a warmed serving dish. Reduce the remaining cooking juices to a few tablespoons and add to the pan of herb butter.

4.  Pour the sauce over the white flesh of the turbot. Shape the rest of the herbs into a bouquet and lay them near the head as a garnish. Serve with plenty of boiled new potatoes.

related recipes

comments