Roasted sea bass with saffron sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Bass
2.0 kg
Intense olive oil
0.05 l
Garlic, bulb
2.0 ud
Parsley
0.015 g
Xantana rubber
1.0 g
Cream
0.2 l
Butter
0.2 kg
Cauliflower
0.5 kg
Potatoes
0.05 kg
Sterilised milk
0.5 l
Courgette
0.1 kg
Orellana Mushrooms
0.1 kg
Red pepper
0.25 kg
Green pepper
0.25 kg
Carrots
0.1 kg
Chives
10.0 g
Table salt
3.0 g
Elaboration
For the sea bass:
- Clean the sea bass and ration it by removing supreme cuts with 180 g of skin.
For the sauce:
- Cut garlic and parsley into brunoise to make a refried sauce.
- Reduce a litre of fumet until you have a quarter of a litre. Then, prepare an infusion of saffron in the fumet, strain and mix it with xantan, cream and butter.
For the garnish:
- Vegetable millefeuille
- Cook the cauliflower in milk with potatoes. Drain and then puree the cooked cauliflower and potatoes. Add salt to the puree and refine it with some butter.
- Cook some small cauliflower florets.
- Separately cook baker’s potatoes (sliced roasted potatoes), mushrooms and courgettes rings, peeled and roasted green and red pepper rings.
- Arrange a "millefeuille" with these vegetables in layers in a plating ring.
For decoration:
- Cut carrots julienne-style and fry them in flour.
- Chopped chives.
SET UP
- Mark the supreme cut and oven bake.
- When you take the fish out of the oven, sprinkle over some warm olive oil, garlic and parsley chopped into brunoise (fried garlic oil).
- Heat the "millefeuilles" of vegetables in the oven while the sea bass finishes off grilling.
- Reheat the cauliflower florets in butter over very low heat.
- Add the saffron sauce to the base of the plate, place the sea bass on top of the sauce.
- Place some cauliflower puree on the border and a vegetable millefeuille next to the sea bass. Add some small pieces of cauliflower.
- Finally, decorate with finely chopped chives and the fried carrot.
Nutritional information (1 portion)
Energy
1123.72
kcal
Carbohydrates
51.52
g
Proteins
63.6
g
Lipids
70.71
g
Fiber
13.94
g
Saturates
31.87
g
Monounsaturated fatty acids
25.18
g
Polyunsaturated fatty acids
4.92
g
Cholesterol
333.69
mg
Calcium
452.67
mg
Iron
8.57
mg
Zinc
3.99
mg
Vitamin A
1004.84
ug
Vitamin C
202.25
g
Folic acid
300.17
ug
Salt (Sodium)
777.85
mg
Sugars
35.5
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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