Photo: Ernest Porzi
Seabass with griddled asparagus and confit lemon hollandaise sauce
12 ingredients
30 min + 30 min
Serves 4
openrecipes
Confit lemon adds a fresh, sweet note to James Martin's hollandaise sauce - perfect to finish this simple fish dinner.
Estimated Nutrition (whole recipe, rough)
396
Calories
10g
Protein
31g
Fat
24g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz caster sugar
- 2 lemons
- 2 tsp white wine vinegar
- 2 large free-range egg yolks
- pinch salt
- 125g/4½oz butter
- 1 bunch asparagus
- 2 tbsp olive oil
- and freshly ground saltblack pepper
- 25g/1oz butter
- 4 tbsp olive oil
- 4 sea bass
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes