Turbot a la Bordelaise with Swiss chard
Difficulty: Easy
Time: 30 min. preparation time, 25 min. baking time
Nutrition: Calories ca 376 / Protein 47g / Carbohydr. 12g / Fat 15g
Ingredients (2 servings)
500 g | turbot |
1 | red pepper |
50 g | mushrooms |
0.25 bunch | parsley |
2 | garlic cloves |
50 g | bread crumbs |
200 g | Swiss chard |
7 | cherry tomatoes |
1 tbsp | mustard |
1 tbsp | olive oil |
10 ml | water |
0.5 tsp | nutmeg |
vegetable oil for frying | |
salt | |
pepper |
Utensils
baking sheet, oven, large frying pan, large bowl, parchment paper, cooking spoon, cutting board, knife
Wine Tip
Viognier, 2011
This white wine with its classic floral tones descends from the French grape variety of Viognier. The full-bodied flavor perfectly complements the subtlety of the turbot.
Step 1
Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.
cutting board, knife
0.25 bunch parsley / 1 garlic clove / 1 pepper / 50 g mushrooms
Step 2
Now, mix everything in a large bowl with breadcrumbs, mustard, olive oil, and salt and pepper. Add water to the mixture until it forms a spreadable panade.
large bowl, cooking spoon
50 g breadcrumbs / 1 tbsp mustard / 1 tbsp olive oil / 10 ml water / salt / pepper
Step 3
Spread the panade evenly over the fish fillets.
500 g turbot
Step 4
Next, place the fish on a lined baking tray and bake in a preheated oven at 220°C /430°F for approx. 8 – 10 min until golden.
baking sheet, oven, parchment paper
Step 5
Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.
cutting board, knife
200 g Swiss chard / 7 cherry tomatoes
Step 6
Sauté Swiss chard in some oil with a crushed garlic clove. Add cherry tomatoes and sauté, seasoning with nutmeg and salt and pepper. Serve by placing a baked fish fillet on top of Swiss chard.
large frying pan, cooking spoon
1 garlic clove / 0.5 tsp nutmeg / vegetable oil for frying / salt / pepper