Turbot Cooked in Coconut Milk, Frozen Lettuce and Confit English Asparagus

Exotic turbot poached in spiced coconut milk, served with buttery confit asparagus and unique frozen ice lettuce leaves.

Seafood Gourmet Asparagus Coconut Milk Turbot

Estimated Nutrition

Calories

1292.1

kcal / serving

2584.2 kcal total

Carbs

13.2g

per serving

26.4 g total

Fat

124.3g

per serving

248.5 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Icing Sugar

for dusting

Dairy

200

Butter

English salted

Fruits

piece

Lemon

zest only

Liquids

400

Coconut Milk

from a tin

NutsSeeds

stalk

Lemongrass

bruised

sprig

Lemon Balm

or lemon verbena

pinch

Ground Ginger

to taste

Seafood

280

Turbot Fillets

skinned

Vegetables

0.5

head

Iceberg Lettuce

broken into leaves, cores removed, trimmed into small pieces

bunch

Ice Lettuce

also known as ficoïde glaciale

piece

Red Chilli

chopped

spears

Green Asparagus

woody ends removed

bunch

Watercress

fresh

Method

Dust iceberg and ice lettuce with icing sugar and freeze for two hours.

Simmer coconut milk with lemongrass, lemon zest, and chilli for two minutes.

Poach turbot in the coconut milk for six minutes.

Simmer asparagus in melted butter and lemon balm for six minutes until tender.

Remove fish and season with salt and ground ginger.

Plate fish with asparagus, coconut milk, frozen lettuce, and watercress.