Baked turbot with beurre blanc sauce
Baked turbot with beurre blanc is a classic French seafood dish featuring the delicate, mild-flavored turbot fish, oven-baked and served with a rich, buttery white wine sauce. The key ingredients are the turbot fillet, butter, white wine, shallots, and vinegar, with the sauce being a hallmark of French haute cuisine. It originates from France, particularly associated with the coastal regions and the refined culinary traditions of the 19th century.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and high in fat from the butter-based sauce, with virtually no carbohydrates. It provides excellent sources of omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie ballpark of 450-550 kcal per serving.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 2 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin B12 | 8.5 mcg |
| Selenium | 42 mcg |
| Phosphorus | 320 mg |
| Niacin (B3) | 5.2 mg |
| Vitamin D | 3.8 mcg |
| Potassium | 480 mg |
| Magnesium | 65 mg |
| Vitamin E | 2.1 mg |
Per 1 fillet (180 g) with 60 ml sauce · estimated, varies by recipe
💡 What's interesting
Culturally, beurre blanc is considered a 'mother sauce' derivative in French cuisine, showcasing the technique of emulsifying butter into a reduction. Nutritionally, the high fat content from the butter significantly boosts the absorption of fat-soluble vitamins like vitamin D from the fish.
