White Fish Poached in Oil

Silky oil-poached turbot served with a creamy cider sauce, vibrant watercress oil, steamed broccoli, and crispy fried kale.

Fish Seafood Main Course High Protein Fine Dining

Estimated Nutrition

Calories

712.6

kcal / serving

2850.4 kcal total

Carbs

4.7g

per serving

18.6 g total

Fat

66.4g

per serving

265.5 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Double Cream

Liquids

Cider

split into two halves

NutsSeeds

pinch

Sea Salt

to taste

0.25

clove

Garlic

chopped

OilsFats

150

Rapeseed Oil

for watercress oil

300

Rapeseed Oil

for poaching fish

300

Sunflower Oil

for poaching fish

Rapeseed Oil

for sauce

500

Vegetable Oil

for deep frying

Seafood

440

Turbot Fillets

4 fillets, 110g each

Whitebait

dried

Vegetables

150

Watercress

for watercress oil

Shallot

finely chopped

stalk

Purple Sprouting Broccoli

stalk

Kale

trimmed into large pieces

toodle.

White Fish Poached in Oil

Ingredients

Method