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Turbot on the Bone with Red Wine Tartare Dressing and Chargrilled Leeks

A whole turbot baked until tender, served with a rich red wine tartare dressing and scorched baby leeks.

SeafoodMain CourseSpecial OccasionTurbot
Estimated Nutrition
Calories
1205.2
kcal / serving
4820.6 kcal total
Carbs
36.5g
per serving
145.8 g total
Fat
64.6g
per serving
258.2 g total
Protein
93.1g
per serving
372.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
CondimentsSauces
110
ml
Red Wine Vinegar
3
tbsp
Capers
medium sized
Dairy
250
g
Unsalted Butter
Fruits
1
piece
Lemon
segmented and chopped
Liquids
110
ml
Red Wine
Nero d’Avola from Sicily
NutsSeeds
2
piece
Garlic
cloves
1
sprig
Thyme
1
tbsp
Parsley
chopped
1
tbsp
Chervil
chopped
1
tbsp
Chives
chopped
1
tbsp
Tarragon
chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Rapeseed Oil
Seafood
2
kg
Turbot
whole
Vegetables
2
tbsp
Gherkins
chopped
12
piece
Baby Leeks
trimmed and blanched

Method

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