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Fylde Coast Sea Bass With Jacob’s Creek Reserve Chardonnay

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.4613
Energy (kCal)101.0967
Carbohydrates (g)0.0367
Total fats (g)0.5719
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potatoes in their jackets for exactly 7 minutes, leave to cool a little, then peel. | 2. Grate the potatoes coarsely and add seasoning. | 3. Mould the potatoes into ‘rostis’, chill for 20 minutes, then fry over a medium heat for 4 minutes on each side until crisp and golden brown. | 4. Drain the potatoes on kitchen paper. | 5. For the salad simply combine with all of the ingredients except for the avocado, which I would add just before serving. | 6. Fish – season well and fry in the oil for a couple of minutes, then skin side down. Flip them over, add a knob of butter and baste for 2 minutes. | 7. Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad. | 8. Garnish with lime wedges and coriander leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 2 100.8667 0.0 22.44 0.5667
    salt pepper 100.8667 0.0 22.44 0.5667
    sea bass fillet 4 100.8667 0.0 22.44 0.5667
    butter - - - -
    salt pepper 100.8667 0.0 22.44 0.5667
    cherry tomato 20 cut 100.8667 0.0 22.44 0.5667
    coriander 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    avocado 1/2 ripe cut - - - -
    lime juice zest 3 juice 100.8667 0.0 22.44 0.5667
    virgin olive oil 4 tablespoons 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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