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Sea Bass en Croute with Puy Lentils

A lighter Wellington alternative featuring sea bass and spiced lentils wrapped in dill pancakes and homemade rough puff pastry.

FishSeafoodPastryGreat British Bake OffImpressive
Estimated Nutrition
Calories
808.4
kcal / serving
4850.4 kcal total
Carbs
53.5g
per serving
320.8 g total
Fat
55.1g
per serving
330.5 g total
Protein
24.7g
per serving
148.2 g total
Cook Time
55
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Thai Fish Sauce
Dairy
350
g
Unsalted Butter
chilled and cut into cubes
2
piece
Egg
free-range, separated
100
ml
Milk
2
piece
Egg
free-range, for pancakes
GrainsCereals
350
g
Strong Plain Flour
for pastry
40
g
Plain Flour
for pancakes
LegumesPulses
50
g
Puy Lentils
Liquids
150
ml
Water
ice-cold
220
ml
Vegetable Stock
NutsSeeds
1
tsp
Salt
for pastry
1
clove
Garlic
crushed
6
tbsp
Malaysian Curry Powder
2
tbsp
Lemongrass
inner stalks well chopped
3
clove
Garlic
crushed, for fish
5
sprig
Dill
chopped
OilsFats
1
tbsp
Olive Oil
Seafood
300
g
Sea Bass Fillets
skin and pin-bones removed
Vegetables
0.5
piece
Red Onion
finely chopped
0.5
piece
Fennel
finely chopped
3
tbsp
Ginger
fresh, grated
1
piece
Chilli
finely chopped
1
bunch
Spring Onions
chopped

Method

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