Dispositivi & Accessori
Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream
Prep. 40min
Totale 1h 15min
4 portions
Ingredienti
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
-
grated lemon zest2 tsp
-
4 white fish fillets, boneless, skinlessturbot 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
Difficoltà
facile
Valori nutritivi per 1 portion
Sodio
593 mg
Proteine
28 g
Calorie
2767 kJ /
661 kcal
Grassi
29 g
Fibre
10.5 g
Grassi saturi
7 g
Carboidrati
51 g
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