Turbot fillet on Jerusalem artichoke cream, sautéed agretti and spinach chlorophyll
Filetto di rombo su crema di topinambur, agretti saltati e clorofilla di spinaci
€24
Il Posto · Bologna
Nutrition
≈ 400 kcalper portion of about 300 g
- Protein33%
- Fat53%
- Carbohydrates14%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A pan-seared turbot fillet served atop a smooth puree of Jerusalem artichokes, accompanied by sautéed agretti and a vibrant spinach extract.
- Cuisine
- Italian
Typical ingredients
- turbot
- jerusalem artichoke
- agretti
- spinach
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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