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Steamed fillets of sea bass in green jackets with leek coulis with saffron and dill
12 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
379
Calories
34g
Protein
21g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 4 x 175g/6oz portions sea bass
- salt and freshly ground black pepper
- 8 large dark green spinach
- 25g/1oz clarified butter
- 2 leeks, white part only, finely sliced and deep-fried until crisp
- 300g/10oz young leeks
- 40g/1½ oz butter
- 250ml/9fl oz chicken stock or vegetable stock
- 1 small pinch saffron
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- 1 tbsp chopped dill
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