Roasted Sea Bass with Rice and Custard Sauce

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Roasted Sea Bass with Rice and Custard Sauce
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Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein27.14 g(28 %)
Fat21.11 g(18 %)
Carbohydrates21.38 g(14 %)
Sugar added0 g(0 %)
Roughage1.85 g(6 %)
Vitamin A161.99 mg(20,249 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.23 mg(21 %)
Niacin8.18 mg(68 %)
Vitamin B₆0.65 mg(46 %)
Folate17.69 μg(6 %)
Pantothenic acid1.34 mg(22 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C3.19 mg(3 %)
Potassium530.05 mg(13 %)
Calcium53.97 mg(5 %)
Magnesium92.27 mg(31 %)
Iron0.97 mg(6 %)
Iodine4.81 μg(2 %)
Zinc1.11 mg(14 %)
Saturated fatty acids8.53 g
Cholesterol89.56 mg

Ingredients

for
4
Ingredients
250 grams Brown rice (mixed)
salt
1 onion
1 garlic
1 tablespoon butter
1 tablespoon 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 tablespoons vegetable oil
How healthy are the main ingredients?
Whipped creamsaltoniongarlic

Preparation steps

1.

Cook the rice according to package specifications in boiling salted water.

2.

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.

3.

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.

4.

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.