Roasted sea bass with saffron sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Bass
1.4 kg
Intense olive oil
0.05 l
Garlic, bulb
2.0 ud
Fumet
1.0 l
Saffron
0.5 g
Xantana rubber
1.0 g
Cauliflower
0.5 kg
Cabbage
0.3 kg
Table salt
3.0 g
Squid ink crisp.
0.5 ud
Water
0.003 l
Sunflower oil
0.003 l
Plain flour
0.001 kg
Squid ink
0.001 kg
Table salt
0.05 g
Table salt
0.05 g
Elaboration
For the sea bass:
- Clean the sea bass and ration it by removing supreme cuts with 180 g of skin.
For the sauce:
- Cut garlic and parsley into brunoise to make a refried sauce.
- Reduce a litre of fumet until you have a quarter of a litre. Then, prepare an infusion of saffron in the fumet, strain and mix it with xantan, cream and butter.
For the garnish:
- Prepare a sauerkraut.
- Cook some small cauliflower florets.
For decoration:
- Cook turned carrots.
- Chop chives.
- Make a squid ink crisp.
SET UP
- Mark the supreme on the grill and finish it in the oven.
- Remove the sea bass from the oven and sprinkle with a sauce of oil, garlic and parsley in brunoise.
- Add the saffron sauce to the base of the dish and place the sea bass on the sauce.
- Place a sauerkraut base and a cauliflower flower on it, decorating with the crispy squid ink.
- Finally, decorate with finely chopped chives and turned carrots.
Nutritional information (1 portion)
Energy
719.64
kcal
Carbohydrates
30.41
g
Proteins
44.1
g
Lipids
44.71
g
Fiber
12.24
g
Saturates
20.15
g
Monounsaturated fatty acids
16.23
g
Polyunsaturated fatty acids
3.47
g
Cholesterol
217.62
mg
Calcium
284.93
mg
Iron
6.53
mg
Zinc
2.81
mg
Vitamin A
956.57
ug
Vitamin C
164.09
g
Folic acid
309.27
ug
Salt (Sodium)
503.16
mg
Sugars
26.79
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Burguers
- Beers
- Dessert
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Shellfish
- Meats
- Sándwich
- Ice creams and sorbets
- Salads
- Main course
- Pastries
- Coffee, chocolate and infusion
- Birds
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Legumes
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed