Salt-Crusted Wild Sea Bass with Butternut Squash and Champagne Sauce
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
Estimated Nutrition
Calories
1063.1
kcal / serving
4252.4 kcal total
Carbs
16.3g
per serving
65.2 g total
Fat
76.4g
per serving
305.5 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
Fruits
1
piece
Lemon
juice only
Liquids
200
ml
300
ml
Fish Stock
made from bones of white-fleshed fish
NutsSeeds
OilsFats
1
ml
Rapeseed Oil
drizzle
Seafood
1
kg
Sea Bass
whole, wild, guts, gills and scales removed, fins trimmed
Vegetables
1
piece
Butternut Squash
medium, sliced in half lengthways, seeds discarded
1
piece
Shallot
chopped
1
piece
Banana Shallot
thinly sliced
1
piece
Carrot
thinly sliced
6
piece
Button Mushroom
sliced
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15