Dinner
Pan-Roasted Turbot en Papillote with Beurre Blanc, Summer Vegetables & Saffron Nage
A showstopping classical French preparation: turbot fillet sealed in parchment with paper-thin leek, fennel, and baby root vegetables bathed in a saffron-infused court-bouillon. The sealed package is roasted until the parchment puffs with aromatic steam, then tableside opened to release the perfume. Finished with an emulsified beurre blanc and microgreens.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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