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Description
Wild bass tartare, cucumber gazpacho, wet garlic, almonds & elderflower
Ingredients
US|METRIC
4 SERVINGS
- 320 grams bass fillet (wild, skinned & pin boned)
- sea salt
- 10 mL rapeseed oil (cold pressed)
- 5 mL vinegar (elderflower)
- 1 g elderflower (fresh, or elderflower capers)
- 1 whole cucumber
- 1/2 garlic (a clove of)
- 1 spring onion
- 75 mL natural yogurt (or creme fraiche)
- 10 mL vinegar (elderflower)
- 1/2 avocado
- 3 mint leaves (large)
- 3 basil leaves (large)
- 12 coriander leaves
- 100 grams flaked almonds
- 30 grams garlic cloves (peeled)
- 200 mL unsweetened almond milk
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium270mg11% |
| Potassium710mg20% |
| Protein22g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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