
Devices & Accessories
Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream
Prep. 40min
Total 1 h 15min
4 portions
Ingredients
Steamed Turbot and Mixed Vegetable Parcels
-
extra virgin olive oil80 g
-
fine sea salt1 ½ tsp
-
ground black pepper½ tsp
-
fresh thyme leaves only3 sprigs
-
lemon zest, grated2 tsp
-
turbot fillets (120-200 g each)4
-
courgettes cut in pieces (3 cm)60 g
-
green beans trimmed, halved70 g
-
mixed peppers cut in pieces (3 cm)70 g
-
water500 g
-
waxy potatoes peeled, cut in slices (3 mm)400 g
Red Berry Sauce and Finalisation
-
mixed fresh red berries600 g
-
white wine250 g
-
rum10 g
-
cornflour1 Tbsp
-
caster sugar50 g
-
ice cream to serve
Difficulty
easy
Nutrition per 1 portion
Calories
661 kcal /
2767 kJ
Protein
28 g
Fat
29 g
Carbohydrates
51 g
Fiber
10.5 g
Saturated fat
7 g
Sodium
593 mg
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32 Recipes
UK and Ireland
UK and Ireland
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