Sea Bass with Chinese Five-Spice, Lentils and Mushroom Fricassée
Crispy five-spice sea bass served over braised puy lentils and a buttery mushroom fricassée with tomato concassé and herbs.
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
31.7g
per serving
126.8 g total
Fat
35.5g
per serving
142.1 g total
Protein
39.6g
per serving
158.4 g total
Cook Time
195
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
1
piece
Lemon Juice
to serve
0.5
piece
Lemon
juice only
GrainsCereals
4
tbsp
LegumesPulses
250
g
Green Lentil
unsoaked, Puy variety preferred
Liquids
1
tsp
Chicken Stock
heaped
NutsSeeds
2
clove
Garlic
peeled and left whole
1
piece
Bouquet Garni
parsley, thyme, bay, celery and leek
1
piece
1
tsp
Parsley
chopped
1
piece
Salt And Pepper
to taste
1
pinch
1
tsp
Chervil
chopped fresh
1
tsp
Tarragon
chopped fresh
OilsFats
1
tbsp
Seafood
520
g
Sea Bass
4 fillets, 130g each, skin on
Vegetables
2
piece
Shallot
peeled, trimmed and left whole
0.5
piece
Onion
cut in half and spiked with cloves
1
piece
Carrot
quartered lengthways
70
g
St George’S Mushroom
halved, cleaned
75
g
Mousseron Mushrooms
cleaned
1
piece
Plum Tomato
prepared into concassé
Method
1
2
3
4
5
6
7
8
9
10