Try this Sea Bass And Calamari Provencale Served with a Beurre Blanc recipe, or contribute your own.
Suggest a better descriptionSeason the sea bass and mark the flesh with a hot poker. Pan fry in olive oil. Put the calamari in a little seasoned flour and fry in a hot pan with olive oil. Cook for a couple of minutes and then remove and drain. Keep warm. Add the sesame oil, ginger, red and green peppers to the pan and stir fry until peppers are softened. Make the sauce. Chill the butter then cut in three lengthways, then across into thin slices. Keep cold. Put the shallot, vinegar and water into a thick bottomed saute pan or small shallow saucepan. Boil until the liquid remaining is about 2tbsp. Lower the heat under the pan. Using a wire whisk and plenty of vigorous continuous whisking, gradually add the butter, piece by piece. The process should take about five minutes and the sauce should become thick, creamy and pale - rather like a thin hollandaise. Add salt, pepper and lemon juice. To assemble the dish, mix the calamaris with the peppers and place mixture on the bottom of the plate. Place the sea bass on top and surround the dish with the beurre blanc sauce. You can garnish the dish with seasonal baby vegetables.
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Serving Size: 1 Serving (859g) | ||
Recipe Makes: 1 | ||
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Calories: 2047 | ||
Calories from Fat: 1696 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188.4g | 251 % | |
Saturated Fat 116.7g | 583 % | |
Monounsaturated Fat 48g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 930.8mg | 286 % | |
Sodium 357.5mg | 12 % | |
Potassium 1380mg | 36 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 34.9g | ||
Protein 57.8g | 83 % | |
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: 2047
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