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Turbot Steaks with Cream, Baked Carrots, Orange and Wild Sorrel

Turbot steaks in creamy sauce served with buttered spinach and orange-marinated carrots for an elegant seafood dinner.

HealthySeafoodGourmetFrenchSpinachTurbot
Estimated Nutrition
Calories
1068.7
kcal / serving
4274.6 kcal total
Carbs
11.6g
per serving
46.2 g total
Fat
96.1g
per serving
384.4 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
110
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
ml
Marmalade
5
ml
Sriracha Chilli Sauce
Dairy
50
g
Unsalted Butter
for the fish
200
ml
Double Cream
50
g
Unsalted Butter
for serving
Fruits
2
piece
Lemon Juice
from two lemons
1
piece
Lemon Zest
from one lemon
Liquids
125
ml
White Wine
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Wild Sorrel Leaves
for garnish
OilsFats
120
ml
Rapeseed Oil
cold pressed
Seafood
600
g
Turbot Steaks
4 steaks approximately 150g each
Vegetables
4
piece
Carrots
medium
2
piece
Shallots
finely chopped
4
piece
Mushrooms
finely sliced
4
ml
Sorrel
chopped
500
g
Spinach
large-leaf

Method

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