Roasted sea bass with saffron sauce
60 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Small sea bass, farmed
0.667 kg
Intense olive oil
0.067 l
Garlic, bulb
0.667 ud
Parsley
0.005 g
Xantana rubber
0.333 g
Cream
0.133 l
Table salt
1.0 g
Purple potato
0.067 kg
Mini carrot
0.067 kg
Serrano ham
0.067 kg
Endive
0.133 kg
Elaboration
For the sea bass:
- Clean the sea bass and ration it by removing supreme cuts with 80 g of skin.
For the rehash:
- Chop garlic and parsley in brunoise to make a refried sauce.
For the sauce:
- Reduce a liter of fumet until we are left with a quarter liter. Next, prepare an infusion of saffron in this stock, strain it and mix it with xanthan, cream and butter. Tune it up.
For the garnish:
-
Vacuum cook the endives at 85 ºC for 30 minutes. Blanch baby carrots.
-
Chop a little ham to add on the endive.
For decoration: -
With purple potato make a potato crystal.
MOUNTING
-
Mark the supreme on the griddle.
-
When taking out the sea bass, water with a frying pan of oil, garlic and parsley in brunoise.
-
Heat the garnish.
-
Sauce the base of the dish with the saffron sauce, place the sea bass on the sauce.
-
Place the endive with a refried ham and on it the grilled sea bass.
-
Finally, decorate with potato crystal and baby carrot.
.
Nutritional information (1 portion)
Energy
479.04
kcal
Carbohydrates
11.7
g
Proteins
23.45
g
Lipids
36.84
g
Fiber
3.55
g
Saturates
14.91
g
Monounsaturated fatty acids
16.0
g
Polyunsaturated fatty acids
2.62
g
Cholesterol
130.15
mg
Calcium
112.08
mg
Iron
2.77
mg
Zinc
1.43
mg
Vitamin A
280.84
ug
Vitamin C
24.43
g
Folic acid
102.22
ug
Salt (Sodium)
337.72
mg
Sugars
9.12
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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