Stuffed Turbot
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
572
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 scallions
- 1 Tbsp butter
- 100 grams Smoked salmon (sliced)
- 2 Tbsps freshly chopped Chervil
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- 2 large turbot fillet (each around 350 grams) (approximately 12 ounces)
- salt
- 2 Tbsps Pastry flour
- 1 egg
- 60 grams breadcrumbs
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse the scallions, trim and chop. Melt the butter in a large frying pan and sweat the scallions until softened. Remove from the heat and let cool. Dice the salmon finely, mix with the scallions and herbs and season with pepper.
2.
Rinse the fish and pat dry. Spread the filling over 1 fillet and then place the second fillet on top, securing with toothpicks. Season with salt and pepper. Coat in flour, dip in whisked egg and then coat in breadcrumbs. Heat the oil in a nonstick pan and cook the fish until golden brown on both sides, around 6-8 minutes.
3.
Drain on paper towels, remove the toothpicks and serve halved crosswise.
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