Sea Bass Fillets with Caviar
Sea Bass Fillets with Caviar - A luxurious treat
Healthy, because
Even smarter
Nutritional values
The sea fish called "Loup de mer" in France is one of the finest. Like caviar, it provides a lot of protein, iodine, and vitamin D.
Ribbon noodles or a baguette with it make a light supper, the red caviar from salmon provides accents for the eye, and the tender fish melts in your mouth.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 236 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 2 garlic cloves
- 2 Tbsps olive oil
- ¾ cup white wine (or vegetable broth)
- 5 Tbsps Whipped cream
- ½ bunch Chervil
- 2 Sea bass fillet (each about 6 oz.)
- salt
- peppers
- 2 Tbsps Salmon caviar
Kitchen utensils
Preparation steps
Cut leek in half lengthwise.
Rinse leek thoroughly and remove the upper dark leafy parts.
Cut white parts of leek on the diagonal into approximately 1/4-inch slices. Peel garlic and finely chop.
Heat 1 tablespoon olive oil in a large pot. Add chopped garlic and cook over medium heat until soft.
Add leek and cook for another 3-4 minutes. Add white wine or broth, cover and cook for 4 minutes.
Add cream and stir to combine. Rinse chervil, shake dry, pluck leaves and coarsely chop.
Rinse fish fillets, pat dry and season with salt and pepper.
Heat the remaining oil in a pan. Saute fish fillets for 2 minutes on each side.
Season leek cream with salt and pepper and spoon onto plates. Place fish on leek cream and garnish each fillet with 1 tablespoon caviar. Sprinkle with chervil and serve immediately.
