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Wreck Fish with Beurre Noisette Buckwheat, Crayfish Tails and Chargrilled Baby Fennel

An impressive seafood dish featuring pan-seared wreck fish, savory buckwheat, grilled fennel, and a rich homemade crayfish bisque sauce.

DinnerSeafoodHigh ProteinGourmet
Estimated Nutrition
Calories
1576
kcal / serving
3152 kcal total
Carbs
80.4g
per serving
160.8 g total
Fat
102.1g
per serving
204.2 g total
Protein
84.2g
per serving
168.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puré
Dairy
50
g
Butter
100
g
Unsalted Butter
55
g
Unsalted Butter
55
g
Butter
for frying fish
GrainsCereals
200
g
Buckwheat
Liquids
2
tbsp
Brandy
1
l
Fish Stock
NutsSeeds
2
piece
Bay Leaf
2
sprigs
Flat leaf Parsley
fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tsp
Fennel Pollen
or ground fennel seeds
OilsFats
1
tbsp
Olive Oil
1
dash
Olive Oil
for grilling
Seafood
500
g
Crayfish Shells
taken from fresh crayfish tails
2
piece
Wreck Fish Fillets
skin on, pin boned
6
piece
Crayfish Tail
blanched
Vegetables
2
piece
Shallot
chopped
1
piece
Fennel Bulb
finely chopped
4
piece
Baby Fennel Bulbs
100
g
Samphire
100
g
Spinach
4
tbsp
Fennel Tops
chopped

Method

1
2
3
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