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Sea bass with Jerusalem artichoke purée, roasted garlic and red wine
GREAT BRITISH CHEFS18Ingredients
105Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 sea bass fillets
- salt
- pepper
- oil
- 200 grams jerusalem artichoke (peeled)
- 150 mL double cream
- salt
- pepper
- 200 mL red wine
- 1 sprig fresh thyme
- 50 grams shallots (sliced)
- 200 mL beef stock (or veal stock)
- 1 head garlic (roughly chopped)
- olive oil
- sea salt
- 100 grams butter beans
- 100 grams bean (flageolet)
- 20 mL double cream
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium760mg32% |
| Potassium980mg28% |
| Protein10g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium15% |
| Iron25% |
* 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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