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Ingredients
US|METRIC
4 SERVINGS
- 1 cup fennel bulb (julienned)
- 1/3 cup confit (coarsely chopped Tomato)
- 1/4 cup Nicoise olives (coarsely chopped pitted)
- 2 tsp. capers (bottled, rinsed)
- 1 large egg (separated)
- 1 Tbsp. heavy cream
- 4 parchment paper (12-inch square pieces of)
- 24 oz. turbot fillets (portions, skin removed)
- 1/2 cup dry vermouth
- 1/2 tsp. fine sea salt
- 1/8 tsp. freshly ground pepper
- 4 Tbsp. vegetable oil
- 6 whole salted anchovies (about 1 1/2 ounces, available at Italian or Greek food stores)
- 4 oz. unsalted butter (softened)
- 1 tsp. shallots (minced)
- 1 tsp. chopped fresh thyme
- 1/2 tsp. fine sea salt
- 1/2 tsp. fresh lemon juice
- 1/8 tsp. minced garlic
- 1/8 tsp. ground white (freshly, peppe)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat17g85% |
| Trans Fat0g |
| Cholesterol200mg67% |
| Sodium1060mg44% |
| Potassium760mg22% |
| Protein35g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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