Photo: Gregor Moser
Wreck fish and crayfish with fennel purée and crayfish bisque
21 ingredients
30 min + 30 min
Serves 2
openrecipes
Crayfish sauce and fennel flavours complement simply fried white fish and crayfish tails. (If you can't find wreck fish try red snapper.)
Estimated Nutrition (whole recipe, rough)
566
Calories
25g
Protein
39g
Fat
31g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Brandy | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Seed | not in our table | 0 |
| Purslane | 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
- 1 tbsp olive oil
- 50g/1¾oz butter
- 2 shallots
- 1 fennel
- 1 tbsp tomato purée
- 500g/1lb 2oz crayfishcrayfish
- 2 tbsp brandy
- 1 litre/1¾ pints fish stock
- 2 bay leaves
- 2 sprigs fresh flatleaf parsley
- and freshly ground saltblack pepper
- 3-4 fennel
- 40g/1½oz unsalted butter
- 2 tbsp mild-tasting extra-virgin olive oil
- 3 tbsp crème fraîche
- 55g/2oz butter
- 6 crayfish
- 2 wreck fish fillets (or sea bass
- 1 tsp fennel pollen (or ground fennel seeds
- 50g/1¾oz sea purslane
- 50g/1¾oz sea beets
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