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Ingredientes
- 4 x 8 ounce fillets bream Extra virgin olive oil for brushing
- 10 x Shallots, peeled, sliced finely into rings
- 4 x Carrots, finely sliced at an angle
- 1 whl fennel, cored, halved, finely sliced
- 2 pch saffron Sweet white wine, (to cover the veg)
- 1 pt Fish stock
- 1 pt Double cream An orange, juice of
- 1 bn Coriander, finely minced
Direcciones
- 1 Cook down the carrots, shallots, fennel and saffron in extra virgin olive oil without colouring for 3-4 min. Cover the vegetables by three quarters with the wine and reduce completely.
- 2 Add in the fish stock and reduce by a third. Check the carrots while reducing and if just cooked, strain the liquor from the vegetables and return the liquor to the pan to reduce further. Set the vegetables aside.
- 3 Add in the cream to the reducing liquor and reduce to thicken slightly.
- Brush the bream fillets with extra virgin olive oil and griddle skin-side down.
- 4 Add in the orange juice to the reduced broth and return the vegetables to the pan. Season and serve with the fish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1433g | |
| Calories 1395 | |
| Calories from Fat 967 | 69% |
| Total Fat 110.71g | 138% |
| Saturated Fat 59.26g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 317mg | 106% |
| Sodium 2010mg | 84% |
| Potassium 3417mg | 98% |
| Total Carbs 96.83g | 26% |
| Dietary Fiber 44.8g | 149% |
| Sugars 11.4g | 8% |
| Protein 36.76g | 59% |
