Photo: Andrew Ridley
Poached sea bass with exotic mushrooms and haricots verts
20 ingredients
1 hr + 30 min
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
454
Calories
26g
Protein
25g
Fat
27g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Flower | 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
- 125g/4oz haricots vert ( green beans
- 125g/4oz fresh mushrooms
- 1 tablespoon unsalted butter
- 1 large clove garlic
- sea salt
- freshly ground pepper
- 1½ shallots
- 1 small red chilli
- 1 whole sea bass
- 2 sea bass
- ¼ fresh lemon
- 1 tsp fresh thyme
- 1 tsp fresh tarragon
- 170ml/6fl oz fish stock
- 115ml/3½fl oz sweet sherry
- parchment paper
- unsalted butter
- fresh chives
- fresh chervil
- fresh seasonal flowers (optional)
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