Photo: Caroline Attwood
Pan-fried fillet of sea bass, sautéed Baby Gem lettuce with prawn and chorizo 'cassoulet'
23 ingredients
1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
1040
Calories
77g
Protein
59g
Fat
54g
Carbs
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Chervil | 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
- 300g/11oz haricot beans
- 1.5 litres/2½pints fish stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 300g/11oz raw tiger prawns
- 1 tbsp olive oil
- 1 garlic
- 1 banana shallot
- 1 leek
- 2 tsp tomato purée
- ¼ tsp cayenne pepper
- 75ml/3fl oz dry vermouth
- 110ml/4fl oz whipping cream
- 150g/5oz chorizo cooking sausage
- 2 spring onions
- 40g/1½oz unsalted butter
- 1 lemon
- 6 sprigs fresh chervil
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 x 120g/4oz wild sea bass
- 1 Baby Gem lettuce
- 4 sprigs fresh chervil
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