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Sea Bass with Crab Mayonnaise, Roasted Fennel and Orange

Pan-seared sea bass served with fresh crab mayonnaise, oven-roasted fennel, and citrusy orange segments for a balanced summer dish.

DinnerSeafoodHigh ProteinSea BassSummerCrab
Estimated Nutrition
Calories
1063
kcal / serving
4252 kcal total
Carbs
8.2g
per serving
32.8 g total
Fat
89.6g
per serving
358.2 g total
Protein
56.1g
per serving
224.5 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Eggs
yolks only
50
ml
Double Cream
for the sauce
Fruits
1
piece
Orange
peel and pith removed, segmented and diced
1
piece
Lemon
zest finely grated and juice
Liquids
125
ml
Crab Stock
NutsSeeds
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Tarragon
chopped
OilsFats
1
1
Rapeseed Oil
light, for cooking
1
1
Olive Oil
to drizzle
300
ml
Olive Oil
light
Seafood
1
kg
Brown Crab
live, placed in freezer an hour before cooking
800
g
Sea Bass
filleted portions
Vegetables
2
piece
Fennel Bulbs
trimmed and halved

Method

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