Photo: K8
Roast fillet of sea bass with parsnip purée & caramelised garlic
15 ingredients
35 min
Serves 2
openrecipes
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Estimated Nutrition (whole recipe, rough)
491
Calories
13g
Protein
34g
Fat
39g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Veal | 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
- 1 whole sea bass , about 300g
- olive oil
- 2 shallots , sliced
- 40g button mushrooms , sliced
- ½ tbsp white wine vinegar
- 200ml veal stock
- ½ tbsp butter
- 4 small shallots
- 10 garlic cloves
- olive oil
- 2½ parsnips
- 60ml milk
- ½ tbsp butter
- ½ parsnip
- oil for deep-frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes