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Brill Baked in Seaweed with Clams, Fennel and Coco Beans

Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.

FishSeafoodMain CourseGourmetFrench
Estimated Nutrition
Calories
971.2
kcal / serving
1942.4 kcal total
Carbs
25.7g
per serving
51.4 g total
Fat
79.1g
per serving
158.2 g total
Protein
39.3g
per serving
78.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Fine Capers
drained and chopped
Dairy
150
g
Butter
Fruits
1
piece
Lemon Juice
juice only
LegumesPulses
200
g
Coco De Paimpol
French white paimpol beans
Liquids
1
l
Chicken Stock
75
ml
White Wine
NutsSeeds
1
piece
Bouquet Garni
thyme, bay leaf, garlic, black peppercorns wrapped together
5
sprigs
Dill
chopped
OilsFats
30
ml
Olive Oil
Seafood
200
g
Palourde Clams
200
g
Brill
fish portion
Vegetables
2
piece
Banana Shallot
finely chopped
50
g
Dulse
seaweed
50
g
Nori
seaweed
50
g
Sea Lettuce
seaweed
1
bulb
Fennel
half diced and half shaved on mandoline

Method

1
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