Turbot à la Bordelaise
Turbot à la Bordelaise is a classic French seafood dish featuring a whole or filleted turbot cooked in a rich, flavorful sauce inspired by the Bordeaux region. The sauce is typically made with red wine (often from Bordeaux), shallots, garlic, parsley, and butter, sometimes incorporating bone marrow or mushrooms. It's a celebrated preparation that highlights the delicate, meaty texture of the turbot against a deep, savory backdrop.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, primarily from the turbot and the butter-based sauce, with very low carbohydrates. It provides excellent sources of omega-3 fatty acids, vitamin B12, selenium, and phosphorus, with a typical serving containing roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 3 g |
| Fat | 28 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 380 mg |
| Vitamin B12 | 8.5 µg |
| Selenium | 45 µg |
| Phosphorus | 480 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 620 mg |
| Niacin (B3) | 8 mg |
| Vitamin D | 5 µg |
| Magnesium | 65 mg |
Per 1 turbot fillet with sauce (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culinarily, it's a prime example of how French regional cuisine elevates a premium, firm-fleshed fish by pairing it with a sauce traditionally associated with red meat, creating a sophisticated contrast. Nutritionally, the combination of high-quality fish protein and the antioxidants from the wine and herbs offers a balanced, nutrient-dense profile.
