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

4.0 (1 rating)

Ingredients

Steamed Turbot and Mixed Vegetable Parcels

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

Red Berry Sauce and Finalisation

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

Nutrition
per 1 portion
Calories
2767 kJ / 661 kcal
Protein
28 g
Carbohydrates
51 g
Fat
29 g
Saturated fat
7 g
Fiber
10.5 g
Sodium
593 mg

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