Dinner

Turbot aux Petits Légumes & Beurre Blanc

Name: Turbot aux Petits Légumes & Beurre Blanc
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 turbot fillets (160g each), skin on, pin bones removed; 150g baby carrots, halved lengthwise; 150g sugar snap peas; 1 small baby fennel bulb, cut into thin wedges; 80ml Champagne or dry white wine; 1 shallot, minced; 2 tbsp white wine vinegar; 100g cold unsalted butter, cut into 1 cm cubes; Sea salt and white pepper; 3 tbsp olive oil; 1 tbsp Dijon mustard; Squeeze of fresh lemon juice

A classic French bistro showstopper: pristine turbot fillet seared until the skin crackles and the flesh remains tender and buttery. Accompanied by a medley of tiny spring vegetables—new carrots, sugar snap peas, baby fennel—and a luxurious Champagne beurre blanc that binds everything with elegant richness.

841cal 31gprotein 25gcarbs 67gfat 15min prep 20min cook 2serves

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