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🍽️ Turbot rolls with oranges and rice

420 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Put the rice in a pot with 800 milliliters of cold salted water and the allspice berries.
  3. 3. Bring the mixture to a boil.
  4. 4. Reduce the heat and let the rice swell for 15 to 20 minutes.
  5. 5. Remove the allspice berries from the rice before serving.
  6. 6. Wash the turbot fillets and pat them dry with a kitchen towel.
  7. 7. Wash four oranges thoroughly with hot water.
  8. 8. Slice these four oranges into rounds.
  9. 9. Finely grate the zest from half of the remaining orange.
  10. 10. Squeeze the juice from the remaining orange.
  11. 11. Roll one orange slice into each turbot fillet.
  12. 12. Secure the rolls with toothpicks.
  13. 13. Lightly salt the rolls all around.
  14. 14. Place the rolls in a fireproof dish.
  15. 15. Pour the orange juice, orange zest, and fish stock over the rolls.
  16. 16. Top the rolls with the remaining orange slices.
  17. 17. Place the dish in the preheated oven.
  18. 18. Cook the rolls for 10 to 15 minutes.
  19. 19. Plate the turbot rolls on top of the rice.
  20. 20. Place the orange slices on top.
  21. 21. Drizzle some sauce over the dish if desired.
  22. 22. Garnish the dish with beet leaves and serve.

Nutrition per serving