Photo: Sorin Gheorghita
Pan-fried sea bass on braised fennel with langoustine sauce
21 ingredients
30 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
620
Calories
25g
Protein
44g
Fat
33g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 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
- 1 tbsp olive oil
- 4 sea bass
- knob of butter
- 1 carrot
- 2 sticks celery
- 1 onion
- 1 tbsp olive oil
- shells from 4 langoustines
- 1 sprig thyme
- 1 bay leaf
- 2 cloves garlic
- 5 peppercorns
- 25ml/1fl oz Pernod or other pastis
- 25ml/1fl oz brandy
- 1 tbsp tomato purée
- 125ml/4fl oz fish stock
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- knob of butter
- 2 bulbs fennel
- 50ml/2fl oz fish stock
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