Seabass with Griddled Asparagus and Confit Lemon Hollandaise Sauce

Pan-fried sea bass served with blanched and griddled asparagus, topped with a sweet and tangy confit lemon hollandaise sauce.

Seafood Main Course High Protein Asparagus Hollandaise

Estimated Nutrition

Calories

673.1

kcal / serving

2692.4 kcal total

Carbs

54.7g

per serving

218.6 g total

Fat

51.1g

per serving

204.4 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

for lemon syrup

CondimentsSauces

tsp

White Wine Vinegar

Dairy

piece

Egg Yolk

large free-range

125

Butter

melted

Butter

for finishing asparagus

Fruits

piece

Lemon

sliced

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

for coating asparagus

tbsp

Olive Oil

for frying fish

Seafood

piece

Sea Bass Fillet

Vegetables

bunch

Asparagus

trimmed

Method

Slowly blend the hot syrup mixture into egg yolks and salt in a food processor.

Plate the sauce in a circle and layer the asparagus and fish on top.

Fry sea bass fillets in hot olive oil for 1 to 2 minutes on each side.

Griddle asparagus for 3 to 4 minutes before tossing in 25g of foaming melted butter.

Boil 2 tablespoons of lemon syrup with the white wine vinegar in a non-reactive pan.

Boil caster sugar and 200ml water, then simmer sliced lemons for 20 minutes until translucent.

Drain asparagus and coat with olive oil, salt, and pepper.

Boil asparagus spears in salted water for 1 to 2 minutes.

Slowly blend in 125g of melted butter until incorporated and season with salt and pepper.