Photo: Tyrrell Fitness And Nutrition
Herb crusted halibut with broccoli purée and scallop mousse and a langoustine glaze
46 ingredients
2 hr + 1 hr
Serves 4
openrecipes
A luxurious fish supper of delicately sweet halibut with an indulgent scallop mousse and a crispy potato galette.
Estimated Nutrition (whole recipe, rough)
1690
Calories
100g
Protein
56g
Fat
196g
Carbs
Counts 24 of 27 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Veal | 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
- 1kg/2lb 4oz fish
- 1 tbsp oil
- 2 onions
- 2 leeks
- 2 fennel
- 5 garlic
- 400ml/14fl oz white wine
- 10 black pepper
- 2 lemons
- 2 bay leaves
- handful fresh parsley
- 1 tbsp oil
- 8 langoustines
- 2 lemons
- 350ml/12fl oz white wine
- 1 tbsp honey
- 5 juniper berries
- 1 tbsp coriander seeds
- 1 cinnamon
- 10 white pepper
- 3 sprigs thyme
- 6 bay leaves
- 2 litres/3½ pints veal stock
- 1 lemon
- 3 very large potatoes
- olive oil
- salt
- 100g/3½oz fresh white breadcrumbs
- 50g/1¾oz Gruyère
- 20g/¾oz chopped parsley
- 5g/1/8 oz chopped thyme
- 75g/2½oz soft butter
- salt and freshly ground black pepper
- 4 square halibut
- 200g/7oz white scallop
- 250ml/9fl oz double cream
- 1 free-range egg
- pinch cayenne pepper
- 1 lemon
- 1 broccoli
- 50g/1¾oz spinach
- 50g/1¾oz butter
- salt and freshly ground black pepper
- 1 bunch purple sprouting broccoli
- butter
- salt and freshly ground black 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