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Add a photoServings: 4
Ingredients
- 4 x fillets turbot
- Â Â salt
- Â Â pepper
- 1/4 c. cedar wood chips
- Â Â oil, as required
- 4 x baby beet
- 2 x carrot
- 1 x leek
- 3 x celery, stalks
- 2 c. fish stock
- 1/2 c. white wine
- 1 tsp saffron, threads
- 1 x onion
- 4 x radish
- 1 x bulb fennel
- 2 Tbsp. butter
- 1 x salt and pepper
- 1 tsp garlic
Directions
- Line a small saucepan with tinfoil and place moist cedar chips inside. The foil liner makes for easy clean up and the cedar must be wet to produce smoke instead of burning.
- Lightly oil a perforated pan to fit on top the saucepan and place the fillets on top, and season with salt and pepper. Cover with a lid and place on high heat till wood begins to smoke. Turn to medium low for fifteen min to impact smoky flavor. Remove from heat and serve.
- While the fish is smoking prepare the veggie saffron and ragout. Heat the butter in a large ovenproof saute/fry pan and saute/fry garlic and onions till fragrant. Add in the other vegetables and cook for 10 min, stirring occasionally. Deglaze with white wine, add in fish stock and simmer. Add in saffron and season with salt and pepper.
- Place reserved fish fillets on top of veggies and place the pan in a 350 degree oven for 5 min or possibly till fish is cooked through.
- Serve vegetable and fish in large bowl and ladle saffron broth over both. Garnish with a finely cut chiffonade of basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 68 | 37% |
| Total Fat 7.66g | 10% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 581mg | 24% |
| Potassium 765mg | 22% |
| Total Carbs 15.87g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.99g | 5% |
| Protein 9.28g | 15% |
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