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Braised Turbot in Beer with Bacon, Shallots and Peas

Portioned turbot steaks braised in a rich beer and fish stock liquor with crispy bacon, shallots, and fresh peas.

DinnerFishSeafoodMain CourseHigh Protein
Estimated Nutrition
Calories
788.6
kcal / serving
3154.2 kcal total
Carbs
11.1g
per serving
44.5 g total
Fat
38g
per serving
152 g total
Protein
83g
per serving
332.1 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
Red Wine Vinegar
Dairy
75
g
Butter
unsalted, for the braising liquid
25
g
Butter
unsalted, for finishing the sauce
Liquids
750
ml
Beer
500
ml
Fish Stock
Meat
8
rashers
Smoked Bacon
streaky
NutsSeeds
12
cloves
Garlic
peeled and left whole
1
sprig
Rosemary
3
tbsp
Parsley
fresh, flatleaf, chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Rapeseed Oil
light
Seafood
1.5
kg
Turbot
fins trimmed, split and cut into bone-in steaks
Vegetables
20
piece
Shallots
small, peeled and left whole
200
g
Peas
fresh or frozen

Method

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