Photo: Anna Pelzer
Red mullet, fennel purée and fennel salad with lemongrass broth
24 ingredients
30 min + 1 hr
Serves 4
openrecipes
This fish dish is loaded with refreshing, aromatic ingredients, from lemongrass and dill to blood oranges.
Estimated Nutrition (whole recipe, rough)
892
Calories
58g
Protein
48g
Fat
54g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 3 baby fennel
- 1 shallot
- knob of butter
- splash of pastis
- 300ml/10½fl oz chicken stock
- salt and freshly ground black pepper
- 2 shallots
- knob of butter
- 450g/1lb white fish
- 300ml/10½fl oz dry white wine
- 2 stalks lemongrass
- 2-3 tbsp double cream
- 4 plum tomatoes
- olive oil
- 3 baby fennel
- 1 small bunch fresh dill
- 2 blood oranges
- squeeze blood orange
- 50ml/2fl oz chardonnay vinegar
- 50ml/2fl oz extra virgin olive oil
- salt and freshly ground black pepper
- squeeze lemon juice
- 4 x 200g/7oz red mullet
- 1-2 tbsp olive oil
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