Turbot aux Girolles, Crème et Vin Jaune
Turbot with Chanterelle Mushrooms, Cream, and Vin Jaune Sauce
Yes, keto as served. About 10g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A luxurious dish featuring pan-seared turbot fillet, a highly prized flatfish, served with an exquisite sauce made from fresh girolles (chanterelle mushrooms), rich heavy cream, and the distinctive, nutty 'Vin Jaune' from the Jura region. This sauce is naturally thickened by reduction, making it keto-friendly. Accompanied by perfectly cooked asparagus or green beans.
Key ingredients
Turbot fillet, girolles (chanterelle mushrooms), heavy cream, Vin Jaune, butter, shallots, fish stock, asparagus or green beans, salt, pepper.
Optional tweaks
Confirm no flour or starch is used in the sauce. Ensure accompanying vegetables are low-carb and prepared simply.
Watch out for
Girolles and shallots contribute small amounts of carbs. Vin Jaune reduction contains minimal residual carbs. Ensure the sauce isn't 'stretched' with starchy fillers.
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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