The large turnip leaves are used as a wrapping for the fish; the turnip root is used for the sauce.

Jeanne Thiel Kelley
Recipe by Cooking Light March 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings (serving size: 1 packet and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallots and garlic. Rub 1 teaspoon shallot mixture over each fillet; cover and chill. Place remaining shallot mixture, broth, juice, turnips, and wine in a small saucepan. Bring to a boil; cook until reduced to 1 1/4 cups (about 10 minutes). Stir in mustard and cornstarch; bring to a boil. Reduce heat; cook 1 minute or until thick. Keep warm.

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  • Steam turnip leaves, covered, 30 seconds or until wilted. Rinse the turnip leaves with cold water, and drain well. Pat dry with paper towels. Remove stems; discard. Sprinkle fillets with salt and pepper. Place 1 fillet in center of 2 turnip leaves. Fold in 4 sides of leaves to cover fillet, forming a packet. Repeat procedure with the remaining fillets and leaves. Steam packets, seam sides down, covered, 7 minutes or until fish is done. Drizzle sauce evenly over the packets. Garnish with lemon slices, if desired.

Nutrition Facts

214 calories; calories from fat 18%; fat 4.2g; saturated fat 0.6g; mono fat 1.1g; poly fat 1.5g; protein 36.8g; carbohydrates 4.7g; fiber 0.7g; cholesterol 80mg; iron 1.9mg; sodium 400mg; calcium 104mg.
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