Try this Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi recipe, or contribute your own.
Suggest a better descriptionIn a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois. In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes. Add beans,thyme and salt and pepper to taste. Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. S: 4 servings Garnish with confit tomato and young celery leaves. Recipe by: CHEF DU JOUR SHOW #DJ9375
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Serving Size: 1 Serving (1610g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2999 | ||
Calories from Fat: 2840 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 315.6g | 421 % | |
Saturated Fat 133.5g | 667 % | |
Monounsaturated Fat 141.6g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 487.6mg | 150 % | |
Sodium 1521.5mg | 52 % | |
Potassium 1081.6mg | 28 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 45.1g | ||
Protein 9.4g | 13 % | |
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: 2999
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