Turbot with Beurre Blanc
Turbot with Beurre Blanc is a classic French dish featuring a delicate, flaky white fish fillet (turbot) pan-seared and served with a luxurious, tangy butter-and-wine sauce. The sauce is traditionally made by reducing white wine, vinegar, and shallots before emulsifying in cold butter. It is a hallmark of elegant French bistro and haute cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates. It provides excellent amounts of high-quality protein, omega-3 fatty acids, and essential vitamins like B12 and selenium. A typical serving contains approximately 400-500 kcal.
Nutrition breakdown
| Calories | 435 kcal |
| Protein | 35 g |
| Carbs | 1 g |
| Fat | 32 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 250 mg |
| Vitamin B12 | 4.2 µg |
| Selenium | 42 µg |
| Phosphorus | 350 mg |
| Niacin (B3) | 8 mg |
| Potassium | 480 mg |
| Omega-3 (EPA+DHA) | 0.8 g |
| Vitamin D | 1.2 µg |
| Magnesium | 45 mg |
Per 1 fillet (150 g) with 2 tablespoons sauce (30 g) · estimated, varies by recipe
💡 What's interesting
Beurre Blanc is a foundational 'mother sauce' in French cuisine, showcasing the technique of creating a stable emulsion from fat and acid. Nutritionally, turbot is considered a premium, lean source of protein with a low environmental footprint compared to many other fish.
