1 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|
|Calories from Fat: 1070 (94%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1139
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