Photo: Dana DeVolk
Sea bass with shrimp hollandaise sauce
17 ingredients
30 min + 30 min
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
607
Calories
39g
Protein
31g
Fat
49g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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
- 225g/8oz butter
- 3 free-range egg yolks
- 2 lemons
- 1½ tsp chopped fresh tarragon
- 1 tsp chopped fresh chervil
- salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 x 200g/7oz fillets wild sea bass
- 55g/2oz cooked Morecombe bay shrimps or other small shrimps, shells removed, cleaned, plus 6 extra to serve
- 225g/8oz small new potatoes
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- small bunch fresh chives
- 115g/4oz asparagus
- pinch salt
- 115g/4oz samphire
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