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Grilled Turbot with Salsify and Black Truffle Vinaigrette
Grilled Turbot with Salsify and Black Truffle Vinaigrette

Grilled Turbot with Salsify and Black Truffle Vinaigrette
A sophisticated dish featuring grilled turbot paired with salsify and a luxurious black truffle vinaigrette.
Grilled Turbot with Salsify and Black Truffle Vinaigrette
Ingredients:
1
Servings
  • 200
    g
     turbot
  • 150
    g
     salsify
  • 10
    ml
     black truffle oil
  • 15
    ml
     lemon juice
  • 1
    item
     shallot
  • 5
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Grilled Turbot with Salsify and Black Truffle Vinaigrette
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the turbot with salt and pepper.
  3. Grill the turbot for about 4-5 minutes on each side until cooked through.
  4. Peel and slice the salsify into thin strips.
  5. Blanch the salsify in boiling water for about 3 minutes, then drain.
  6. In a small bowl, whisk together black truffle oil, lemon juice, and finely chopped shallot.
  7. Toss the blanched salsify with the truffle vinaigrette.
  8. Serve the grilled turbot on a plate with the salsify on the side.
  9. Garnish with chopped parsley before serving.
Nutrition Per Serving 410 g Per 100g
Energy 346.3 kcal 84 kcal
Protein 40.9 g 10.0 g
Fibre 5.9 g 1.4 g
Salt 0.2 g 0.0 g
Sugar 6.2 g 1.5 g
Carbohydrates 32.7 g 8.0 g
Fat 5.4 g 1.3 g
  • 200
    g
     turbot
  • 150
    g
     salsify
  • 10
    ml
     black truffle oil
  • 15
    ml
     lemon juice
  • 1
    item
     shallot
  • 5
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the turbot with salt and pepper.

Grill the turbot for about 4-5 minutes on each side until cooked through.

Peel and slice the salsify into thin strips.

Blanch the salsify in boiling water for about 3 minutes, then drain.

In a small bowl, whisk together black truffle oil, lemon juice, and finely chopped shallot.

Toss the blanched salsify with the truffle vinaigrette.

Serve the grilled turbot on a plate with the salsify on the side.

Garnish with chopped parsley before serving.

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