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Sea Bass with Chinese Five-Spice, Lentils and Mushroom Fricassée

Crispy five-spice sea bass served over braised puy lentils and a buttery mushroom fricassée with tomato concassé and herbs.

High ProteinSea BassMushroomsFine DiningLentils
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
31.7g
per serving
126.8 g total
Fat
35.5g
per serving
142.1 g total
Protein
39.6g
per serving
158.4 g total
Cook Time
195
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Butter
unsalted
2
tbsp
Butter
unsalted
60
g
Butter
unsalted
Fruits
1
piece
Lemon Juice
to serve
0.5
piece
Lemon
juice only
GrainsCereals
4
tbsp
Plain Flour
LegumesPulses
250
g
Green Lentils
unsoaked, Puy variety preferred
Liquids
1
tsp
Chicken Stock
heaped
NutsSeeds
2
clove
Garlic
peeled and left whole
1
piece
Bouquet Garni
parsley, thyme, bay, celery and leek
1
piece
Cinnamon Stick
1
tsp
Parsley
chopped
1
piece
Salt And Pepper
to taste
1
pinch
Chinese Five-Spice Powder
1
tsp
Chervil
chopped fresh
1
tsp
Tarragon
chopped fresh
OilsFats
1
tbsp
Vegetable Oil
Seafood
520
g
Sea Bass
4 fillets, 130g each, skin on
Vegetables
2
piece
Shallot
peeled, trimmed and left whole
0.5
piece
Onion
cut in half and spiked with cloves
1
piece
Carrot
quartered lengthways
1
piece
Shallot
finely chopped
70
g
St George’S Mushrooms
halved, cleaned
75
g
Mousseron Mushrooms
cleaned
1
piece
Plum Tomato
prepared into concassé

Method

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