We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Grilled Turbot with Roasted Beetroot and Hazelnut Vinaigrette
Grilled Turbot with Roasted Beetroot and Hazelnut Vinaigrette

Grilled Turbot with Roasted Beetroot and Hazelnut Vinaigrette
A sophisticated dish featuring grilled turbot paired with seasonal roasted beetroot and a nutty hazelnut vinaigrette.
Grilled Turbot with Roasted Beetroot and Hazelnut Vinaigrette
Ingredients:
1
Servings
  • 200
    g
     turbot fillet
  • 150
    g
     beetroot
  • 30
    g
     hazelnut
  • 20
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    item
     shallot
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Grilled Turbot with Roasted Beetroot and Hazelnut Vinaigrette
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the turbot fillet with salt and pepper.
  3. Grill the turbot for about 4 minutes on each side until cooked through.
  4. Roast the beetroot in a preheated oven at 200°C for about 25 minutes until tender.
  5. Chop the hazelnuts and toast them lightly in a pan.
  6. In a bowl, whisk together olive oil, lemon juice, finely chopped shallot, and parsley to make the vinaigrette.
  7. Arrange the grilled turbot on a plate with roasted beetroot.
  8. Drizzle the hazelnut vinaigrette over the dish before serving.
Nutrition Per Serving 450 g Per 100g
Energy 757.1 kcal 168 kcal
Protein 47.7 g 10.6 g
Fibre 8.4 g 1.9 g
Salt 0.4 g 0.1 g
Sugar 14.7 g 3.3 g
Carbohydrates 26.5 g 5.9 g
Fat 48.7 g 10.8 g
  • 200
    g
     turbot fillet
  • 150
    g
     beetroot
  • 30
    g
     hazelnut
  • 20
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    item
     shallot
  • 10
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the turbot fillet with salt and pepper.

Grill the turbot for about 4 minutes on each side until cooked through.

Roast the beetroot in a preheated oven at 200°C for about 25 minutes until tender.

Chop the hazelnuts and toast them lightly in a pan.

In a bowl, whisk together olive oil, lemon juice, finely chopped shallot, and parsley to make the vinaigrette.

Arrange the grilled turbot on a plate with roasted beetroot.

Drizzle the hazelnut vinaigrette over the dish before serving.

Contact About
Privacy Policy Terms of Service Sitemap