Photo: Markus Spiske
Fillet of hake, baby asparagus with watercress and mussel infusion
28 ingredients
1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
358
Calories
10g
Protein
15g
Fat
48g
Carbs
Counts 16 of 18 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Coriander | 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
- 2 large bunches watercress
- 500g/18oz dark red, over-ripe tomatoes, peeled, coarsely chopped
- 1 fennel
- 2 celery
- 1 large shallot
- 1 garlic
- 25g/1oz light soft brown sugar
- 1 tsp fresh basil
- 1 tsp fresh chervil
- 1 tsp fresh coriander
- 20ml/¾fl oz aniseed liqueur
- 1 tsp Tabasco
- ½ tsp Worcestershire sauce
- salt
- cayenne pepper
- red pepper
- red onion
- 16 fresh musselsmussels
- 2 small shallots
- 150ml/5¼fl oz dry white wine
- 16 small thin asparagus
- 1 tsp olive oil
- 4 x 115g/4oz hake
- salt and freshly ground black pepper
- 1 bunch fresh watercress
- 4 fresh chervil
- small handful fresh coriander
- 1 tomato
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