Turbot fillets with bulgur wheat salad

Turbot fillets with bulgur wheat salad

Total: 35 Min. | Active: 35 Min.
lactose-free
Nutritional value / people: 428 kcal
, Fat: 21 g
, Carbohydrate: 27 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

½ lemon, all of the juice
3 tbsp olive oil
½ bunch tarragon, finely chopped
½ bunch peppermint, finely chopped
¼ tsp salt
a little pepper

Bulgur wheat salad

1 tbsp olive oil
1 red onion, thinly sliced
100 g bulgur
3 dl water
½ tsp salt
1 cucumber, quartered lengthwise, sliced
50 g dried tomatoes in oil, drained, cut into thin strips

Fish

½ organic lemon, thinly sliced
½ tbsp sugar
4 turbot fillets (each approx. 150 g)
½ tsp salt
a little pepper
oil for frying
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How it's done

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Dressing

Combine the lemon juice, oil, tarragon and mint, season, set aside 2 tbsp of the dressing.

Bulgur wheat salad

Heat the oil in a pan. Sauté the onion and bulgur wheat, pour in the water, bring to the boil, season with salt. Simmer the bulgur wheat over a low heat for approx. 10 mins. Remove the pan from the heat, allow to cool slightly. Mix in the dressing, cucumber and tomatoes.

Fish

Sprinkle sugar over the lemon slices, place on top of the fish fillets, season. Heat the oil in a non-stick frying pan, fry the fish with the lemon for approx. 2 mins. on each side. Drizzle the reserved dressing over the fish, serve with the bulgur wheat salad.

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