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Turbot Steaks with Seaweed, Turnips and Potatoes

Pan-seared turbot steaks served over buttery baked potatoes and turnips, topped with homemade sea lettuce butter and tender broccoli.

HealthyDinnerFishSeafood
Estimated Nutrition
Calories
1427.2
kcal / serving
2854.4 kcal total
Carbs
37g
per serving
74 g total
Fat
111.4g
per serving
222.8 g total
Protein
69.3g
per serving
138.6 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
g
Unsalted Butter
softened
Fruits
1
piece
Lemon
finely grated zest only
1
piece
Lemon
juice only
Liquids
250
ml
Fish Stock
NutsSeeds
2
clove
Garlic
finely chopped
2
clove
Garlic
finely chopped
2
tsp
Thyme
chopped fresh leaves
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Rapeseed Oil
light, for cooking
Seafood
500
g
Turbot Steaks
2 x 250g steaks
Vegetables
3
tbsp
Sea Lettuce
dried
1
piece
Shallot
finely chopped
2
piece
Baking Potatoes
cut into 2-3mm thick slices
2
piece
Turnips
small, cut into 2-3mm thick slices
3
piece
Shallot
thinly sliced
400
g
Purple Sprouting Broccoli

Method

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