Photo: Sorin Gheorghita
Sea bass en croute with Puy lentils
25 ingredients
1 hr + 1 hr
Serves 6
openrecipes
A lighter alternative to the traditional Wellington. Dill pancakes separate the filling from the pastry to keep it crisp.
Estimated Nutrition (whole recipe, rough)
1128
Calories
41g
Protein
41g
Fat
151g
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 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 350g/12oz strong plain flour
- 1 tsp salt
- 350g/12oz unsalted butter
- 2 free-range eggs
- 150ml/5fl oz ice-cold water
- 50g/2oz Puy lentils
- 220ml/8fl oz vegetable stock
- ½ small red onion
- ½ fennel
- 1 garlic
- salt and freshly cracked black pepper
- 50ml/2fl oz of Thai fish sauce
- 6 tbsp Malaysian curry powder
- 2 tbsp lemongrass
- 3 tbsp fresh ginger
- 1 whole chilli
- 3 garlic
- salt and freshly cracked black pepper
- 2 x 150g/6oz sea bass
- 40g/1½oz plain flour
- 100ml/3½fl oz milk
- 2 free-range eggs
- 5 sprigs dill
- bunch spring onions
- 1 tbsp olive 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