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Receta Grilled Bream With Carrot, Shallot And Fennel Stew

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Ingredientes

Cost per recipe $14.43 view details
  • 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. 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. 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. 3 Add in the cream to the reducing liquor and reduce to thicken slightly.
  4. Brush the bream fillets with extra virgin olive oil and griddle skin-side down.
  5. 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%
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