Photo: Sorin Gheorghita
Salt-crusted wild sea bass with butternut squash and Champagne sauce
17 ingredients
30 min + 2 hr
Serves 4
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This simple and elegant way of steaming a whole fish has been tried-and-tested for centuries - give it a go!
Estimated Nutrition (whole recipe, rough)
613
Calories
32g
Protein
36g
Fat
44g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Champagne | 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 whole wild sea bass
- 80g/2¾oz egg whitesegg whites
- 500g/1lb 2oz fine table salt
- 1 medium butternut squash
- 1 shallot
- 1 garlic
- drizzle rapeseed oil
- sea salt flakes and freshly ground black pepper
- 200g/7oz butter
- 1 banana shallot
- 1 carrot
- 6 button mushrooms
- 200ml/7fl oz Champagne
- 300ml/10½fl oz fish stock
- 300ml/10½fl oz double cream
- 1 lemon
- sea saltblack pepper
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