Try this Grilled Bream with Carrot, Shallot And Fennel Stew recipe, or contribute your own.
Suggest a better description1 Cook down the carrots, shallots, fennel and saffron in olive oil without colouring for 3-4 minutes. Cover the vegetables by three quarters with the wine and reduce completely. 2 Add the fish stock and reduce by a third. Check the carrots while reducing and if just cooked, strain the liquor from the vegetables and return the liquor to the pan to reduce further. Set the vegetables aside. 3 Add the cream to the reducing liquor and reduce to thicken slightly. Brush the bream fillets with olive oil and griddle skin-side down. 4 Add the orange juice to the reduced broth and return the vegetables to the pan. Season and serve with the fish. Recipe by: Fresh Food
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Serving Size: 1 Serving (731g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1139 | ||
Calories from Fat: 1070 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.8g | 158 % | |
Saturated Fat 59.5g | 297 % | |
Monounsaturated Fat 46.2g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 330.7mg | 102 % | |
Sodium 817.9mg | 28 % | |
Potassium 849.8mg | 22 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.6g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1139
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