Sea Bass with Mashed Sweet Potatoes
(Percentage of daily recommendation)
|Calorie||614 kcal||(29 %)|
|Protein||28.91 g||(30 %)|
|Fat||37.32 g||(32 %)|
|Carbohydrates||33.93 g||(23 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.69 g||(16 %)|
|Vitamin A||2,353.11 mg||(294,139 %)|
|Vitamin D||0.18 μg||(1 %)|
|Vitamin E||1.96 mg||(16 %)|
|Vitamin B₁||0.27 mg||(27 %)|
|Vitamin B₂||0.32 mg||(29 %)|
|Niacin||8.69 mg||(72 %)|
|Vitamin B₆||0.83 mg||(59 %)|
|Folate||26.49 μg||(9 %)|
|Pantothenic acid||2.32 mg||(39 %)|
|Biotin||0.43 μg||(1 %)|
|Vitamin B₁₂||0.64 μg||(21 %)|
|Vitamin C||4.84 mg||(5 %)|
|Potassium||965.31 mg||(24 %)|
|Calcium||145.63 mg||(15 %)|
|Magnesium||100.35 mg||(33 %)|
|Iron||1.66 mg||(11 %)|
|Iodine||4.87 μg||(2 %)|
|Zinc||1.14 mg||(14 %)|
|Saturated fatty acids||18.95 g|
Rinse and peel the potatoes, cut into chunks and boil in a pot of salted water until knife-tender, about 25 minutes.
For the sauce, peel and finely chop the shallots. Heat 1 tablespoon oil in a saucepan and saute the shallots until translucent. Sprinkle with the flour, stirring to coat and pour in the wine and the stock. Simmer until slightly creamy, about 10 minutes . Rinse the herbs, shake dry, pluck and add to the sauce.
Transfer to a blender, puree and pass through a fine-meshed sieve. Return the sauce to the saucepan, gently heat (do not boil) and stir in the crème fraîche. Season with salt, pepper and lemon juice.
Press the potatoes through a potato ricer into a bowl and let the water evaporate. Heat the cream and stir into the potatoes along with the butter, season with salt and nutmeg.
Rinse the sea bass, pat dry and season with salt and pepper. heat the remaining oil in a nonstick skillet and saute the fish skin side down until golden brown, 4-5 minutes. Flip the fish over and saute 1-2 minutes.
Serve the fish with the mashed potatoes and drizzle with the sauce.