Roasted Sea Bass with Rice and Custard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams Brown rice (mixed)
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 100 milliliters fish stock
- 1 Vanilla bean
- 100 milliliters Whipped cream
- freshly ground peppers
- 4 Sea bass fillet (each 180 grams)
- 2 Tbsps vegetable oil
Preparation steps
Cook the rice according to package specifications in boiling salted water.
For the sauce, peel the onion and garlic and chop. Sauté together in a sauce pan in hot butter until translucent. Stir in the flour, then pour in the wine and the stock. Add the slit vanilla pod and let boil down approximately by half. Strain through a fine sieve and pour back into the pot. Pour in the cream and simmer until slightly creamy. Season with salt and pepper.
Rinse the fish and pat dry. Cut the fillets in half, season with salt and pepper and cook on the skin side in a hot nonstick skillet in oil until golden brown, 4-5 minutes. Turn over, cook until done and remove from the heat.
Pool the sauce on plates, place the fish on top and serve with the rice to the side. As desired garnish with vanilla pod strips.
