Photo: Caroline Attwood
Sea bass fillets stuffed with salmon mousse
20 ingredients
2 hr + 30 min
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
1414
Calories
78g
Protein
50g
Fat
157g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 6 large fillets sea bass
- 250g/9oz salmon
- 2 tsp torn fresh basil
- 25g/1oz fresh breadcrumbs
- 1 shallot
- 1 large free-range egg white
- 2 tbsp single cream
- salt and freshly ground black pepper
- 550g/1lb 4oz '00' pasta
- 4 free-range whole eggs
- 5 free-range egg yolks
- 1 bunch flatleaf parsley
- 1 small bunch mint
- 1 small bunch basil
- 4 canned anchovy fillets, drained
- 2 tbsp capers
- 3 garlic
- 150-250ml/5-9fl oz extra virgin olive oil
- 1-2 tbsp white wine vinegar
- 1 tbsp caster sugar
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