Poached Turbot with Oysters and Seaweed Salad

Succulent poached turbot fillets served with warmed oysters and a tangy dressed seaweed salad in a fragrant court bouillon.

Healthy Fish Seafood Main Course High Protein

Estimated Nutrition

Calories

353

kcal / serving

1412 kcal total

Carbs

23.1g

per serving

92.4 g total

Fat

13.2g

per serving

52.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Soy Sauce

Splash

tsp

White Wine Vinegar

Dairy

Butter

Unsalted knob

Butter

Unsalted knob

Liquids

100

White Wine

NutsSeeds

piece

Bay Leaf

Dried or fresh

sprig

tsp

tsp

tsp

To taste

tsp

Black Pepper

Freshly ground to taste

Chives

Chopped

OilsFats

tsp

Olive Oil

Seafood

600

Turbot

Fillet cut into four portions

piece

Rock Oysters

Juices retained

Vegetables

piece

Carrot

Finely chopped

stalk

Celery

Finely chopped

piece

Leek

Finely chopped

piece

Onion

Finely chopped

Shallot

Chopped

Shallot

Finely chopped

500

Seaweed

Mixed dried and fresh

Method

Sauté carrots, celery, leeks, and onions in butter in a large pan for a few minutes.

Add herbs and seeds, stir in wine and vinegar, then simmer for 30 minutes with water.

Strain the court bouillon into a clean pan and keep it at a gentle simmer.

Season turbot portions and poach in the court bouillon for 4 minutes before removing with a slotted spoon.

Open oysters, reserve their juices, and poach the oysters in the juice for one minute.

Stir soy sauce, butter, shallots, and chives into the oysters and heat for 3 minutes.

Whisk olive oil, vinegar, and shallots together to create a vinaigrette.

Toss the seaweed in the vinaigrette until thoroughly coated.

Serve the poached turbot on warm plates with seaweed salad and oysters on top.