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Fillet of Turbot with Smoky Celeriac Purée, Buttered Cabbage and Hazelnut Pesto

Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.

HealthySeafoodHigh ProteinFine DiningTurbot
Estimated Nutrition
Calories
557.1
kcal / serving
4456.8 kcal total
Carbs
10.9g
per serving
87.2 g total
Fat
43.6g
per serving
348.8 g total
Protein
30.3g
per serving
242.4 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
8
g
Agar Agar
To set the purée
Dairy
550
ml
Full-Fat Milk
Used for infusion
20
g
Parmesan
Grated
75
g
Butter
Liquids
400
ml
Chicken Stock
Total amount used for cabbage and fish
NutsSeeds
4
g
Salt
For purée
1
piece
Bay Leaf
For infusion
20
g
Hazelnuts
Peeled
1
g
White Pepper
Freshly ground
OilsFats
40
ml
Hazelnut Oil
74
ml
Grapeseed Oil
Divided for pesto, baking, and frying
8
drop
Black Truffle Oil
Seafood
880
g
Turbot
Eight 110g fillets
Vegetables
250
g
Celeriac
Peeled and grated
1
piece
Celeriac
Medium, cut into eight pieces
1
piece
Savoy Cabbage
Medium, shredded

Method

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