recipes
Recipes

Nine delicious salt-free recipes

Turbot with crushed potatoes and salsa verde

Just Cooking, Firies, Kerry

Serves 4

TURBOT

Ingredients

  • 1 tbsp olive oil
  • 4 fillets of turbot
  • Juice of ½ lemon
  • Pepper

Method

  1. Heat a pan with a little oil and pan-fry fish on both sides until they are golden brown (2-3 minutes on each side should be sufficient).
  2. Season the fish on the pan with a little lemon juice.

CRUSHED POTATOES WITH OLIVE OIL

Ingredients

  • 12-16 baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp chopped parsley

Method

  1. Cut the potatoes into cubes – no need to peel them – and place them in a
    large saucepan of water.
  2. Bring to the boil and simmer until tender.
  3. Drain the potatoes well, and then add in the chopped parsley and the olive oil and mash gently with the back of a fork.
Per Serving
Calories
763
Protein
25.4
Fat
62.3
Saturated
9.4
Mono
43.4
Poly
5.7
Carb
27.0
Sugar
5.4
Fibre
2.0
Salt
0.07

SALSA VERDE

Ingredients

  • Bunch of fresh parsley
  • A handful of basil leaves
  • A handful of mint leaves
  • 2 plum tomatoes, de-seeded and finely chopped
  • 2 tbsp capers, rinsed (optional)
  • 3 cloves of garlic, roughly chopped
  • 1-2 tbsp white wine vinegar
  • 1 tbsp sugar
  • 150-200ml olive oil
  • Pepper

Method

  1. Tear or finely shred the parsley, mint and basil. Add in the chopped tomatoes and capers, if using. Mix in the three cloves of garlic.
  2. In a separate bowl, mix together the olive oil, white wine vinegar, sugar and seasoning
  3. Pour these over the chopped herb mixture and allow to rest for at least 30 minutes. Store in your fridge for up to three days.

 

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