Steamed Fillet of Sea Bream with Sauce Vierge
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INGREDIENTS
INSTRUCTIONS
Season the sea bream and place in a steamer. Place the dill on top of the fish. To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Warm very gently in a small pan. Steam the fillets over the boiling court bouillon for about 2-3 minutes. The fillets should curl a bit, which is a sign of freshness. Arrange the fish on a plate or dish with the skin uppermost, and cover with the tomato vinaigrette. Use the sprigs of chervil to garnish the fish. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
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| Serving Size: 1 Serving (99g) | ||
| Recipe Makes: 4 | ||
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| Calories: 70 | ||
| Calories from Fat: 53 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.8g | 8 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 4.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.9mg | 0 % | |
| Potassium 177.1mg | 5 % | |
| Total Carbohydrate 3.4g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 2.6g | ||
| Protein 0.7g | 1 % | |
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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. |
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Calories per serving: 70
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