Poached turbot in court-bouillon
Poached turbot in court-bouillon is a classic French dish featuring tender, flaky turbot gently cooked in a flavorful, aromatic broth. The court-bouillon is typically a light, white-wine-based poaching liquid infused with vegetables like carrots, celery, and onions, along with herbs such as parsley, thyme, and bay leaf. It is a celebrated preparation in French cuisine, particularly associated with coastal regions and fine dining.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the lean turbot providing high-quality protein and essential nutrients like selenium and vitamin B12. A typical serving contains approximately 250-300 calories, with minimal fat coming primarily from the fish itself.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 42 g |
| Carbs | 4 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Selenium | 40 mcg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 350 mg |
| Potassium | 420 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Magnesium | 50 mg |
| Omega-3 Fatty Acids | 0.8 g |
Per 1 fillet (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, 'court-bouillon' (French for 'short broth') is a foundational technique in French cooking, prized for infusing delicate fish with flavor without overpowering its natural taste. Nutritionally, it's a light yet nutrient-dense preparation, making it a staple in heart-healthy and Mediterranean-style diets.
