Pan-Fried Turbot with Mushroom, Bacon and Red Wine Sauce

Flour-dredged turbot fillet pan-fried and served with a rich mushroom, bacon, and red wine reduction sauce.

Fish Seafood Main Course High Protein

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

58.4g

per serving

58.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the sauce

GrainsCereals

Plain Flour

for dredging

Liquids

100

Red Wine

Fish Stock

hot

Meat

piece

Streaky Bacon

chopped rashers

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying fish

Olive Oil

for the sauce

Seafood

piece

Turbot Fillet

skin removed

Vegetables

0.25

piece

Onion

finely chopped

100

Mushrooms

sliced

Method

Dredge the turbot fillet in flour and shake off the excess.

Heat olive oil in a frying pan and fry the fish for 2 minutes on each side until cooked.

Heat oil and butter in a separate pan, then fry the onion and bacon for 5 minutes until softened.

Add the mushrooms and cook for 2 minutes.

Pour in the wine and stock, then simmer until the liquid reduces by half.

Season the sauce and pour it over the turbot to serve.