Gebakken Rode Poon met Gestoofde Witloof
Pan-Fried Red Gurnard with Braised Chicory
Yes, keto as served. About 6g net carbs per serving, lower than 5 in 10 Belgian dishes.
What it is
A flavorful pan-fried fillet of red gurnard, served alongside tender braised Belgian endive (witloof). This dish highlights the delicate taste of the fish and the slightly bitter, caramelized notes of the chicory, cooked simply with butter.
Key ingredients
Red gurnard fillet, Belgian endive (witloof), butter, olive oil, lemon juice, salt, black pepper.
Optional tweaks
Ensure no flour is used for dusting the fish or thickening sauces. Witloof should be braised in butter or olive oil, without added sugars.
Watch out for
Potential dusting of fish with flour, sugar in braised chicory (though less common in savory preparations, always worth checking).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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