Photo: Gregor Moser
Fisherman’s lunch
40 ingredients
2 hr
Serves 4
openrecipes
Try this celebration of British seafood for an extra special lunch.
Estimated Nutrition (whole recipe, rough)
1486
Calories
62g
Protein
47g
Fat
204g
Carbs
Counts 22 of 28 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Saffron | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | 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/2lbs 4oz French T55 flour, or strong white flour
- 4 tsp sea salt
- 25g/1oz yeast
- 85ml/3fl oz extra virgin oil
- 550ml/1 pint tepid water
- few sprigs fresh rosemary
- 1 fennel
- 1 Granny Smith apple
- 2 limes
- 1 tbsp caster sugar
- salt and freshly ground black pepper
- 250g/9oz salami
- 100g/3½oz new potatoes
- rock salt
- 100g/3½oz oz butter
- 1 lemon
- sprig mint thyme
- 1 bay leaf
- 1x 2kg/4lb 8oz Cornish sea bass
- 50g/2oz rock samphire
- 50g/2oz sea pursalane
- 50g/2oz sea radish
- 50g/2oz wild fennel
- 1 tbsp olive oil
- 2 carrots
- 1 shallot
- 2 tbsp olive oil
- pinch saffron
- 2 star anise
- ½ tsp crushed coriander seeds
- 150ml/5fl oz dry white wine
- 3 tbsp white wine vinegar
- 1 tbsp caster sugar
- 25g/1oz chopped fresh coriander
- 4 sardines
- rock salt
- 3 free-range egg whites
- 200g/7oz Japanese panko breadcrumbs
- 4 rock oysters
- groundnut oil or vegetable 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