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Lobster and Sea Bass with Carrot Julienne

Pan-fried lobster and sea bass served with a foamy white wine, cream, and lobster sauce over julienned vegetables.

FishSeafoodSea BassSophisticatedDinner PartyLobster
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
11.3g
per serving
45.2 g total
Fat
44.6g
per serving
178.5 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Purée
Dairy
50
g
Butter
for the sauce
75
ml
Double Cream
75
g
Butter
for frying fish and vegetables
Liquids
75
ml
White Wine
300
ml
Chicken Stock
NutsSeeds
4
sprig
Thyme
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
OilsFats
1
tbsp
Olive Oil
Seafood
2
piece
Lobster
cooked
1000
g
Sea Bass Fillet
4 pieces, pin-boned
Vegetables
1
piece
Onion
roughly chopped
50
g
Ginger
fresh root, finely chopped
3
piece
Carrot
peeled and cut into julienne strips
2
piece
Leek
trimmed, washed and cut into julienne strips

Method

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