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Ingredients
US|METRIC
4 SERVINGS
- 1 sea bass (about 2 1/4 pounds, filleted but not skinned)
- 4 1/2 cups fish stock
- 1 vanilla bean (large)
- 14 oz. salsify
- 1 lemon
- 6 Tbsp. butter (2 of them ice-cold for finishing the sauce)
- 1/2 tsp. sea salt (plus more to taste)
- 8 whole baby fennel bulbs (or 1 large bulb, halved, cored and sliced)
- 1 sprig fresh thyme
- 1 bay leaf
- 5 white peppercorns
- 5 black peppercorns
- 5 coriander seeds
- 1/2 star anise
- 1 whole green cardamom
- freshly ground black pepper (to taste)
- 2 Tbsp. olive oil
- 1 Tbsp. heavy cream (or double)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1560mg65% |
| Potassium2630mg75% |
| Protein14g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber19g76% |
| Sugars0g |
| Vitamin A25% |
| Vitamin C140% |
| Calcium40% |
| Iron35% |
* 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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