Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream

Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream

4.0 1 valoración

Prep. 40min

Total 1h 15min

4 portions

Ingredientes

Steamed Turbot and Mixed Vegetable Parcels

extra virgin olive oil
80 g
fine sea salt
1 ½ tsp
ground black pepper
½ tsp
fresh thyme leaves only
3 sprigs
grated lemon zest
2 tsp
turbot fillets (120-200 g each)
4
4 white fish fillets, boneless, skinless
courgettes cut in pieces (3 cm)
60 g
green beans trimmed, halved
70 g
mixed peppers cut in pieces (3 cm)
70 g
water
500 g
waxy potatoes peeled, cut in slices (3 mm)
400 g

Red Berry Sauce and Finalisation

mixed fresh red berries
600 g
white wine
250 g
rum
10 g
cornflour
1 Tbsp
caster sugar
50 g
ice cream to serve

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 593 mg

Proteína 28 g

Calorías 2767 kJ / 661 kcal

Grasa 29 g

Fibra 10.5 g

Grasa saturada 7 g

Carbohidratos 51 g

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Reino Unido e Irlanda

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