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Sea Trout with Licorice Carrots, Sautéed Little Gem Lettuce and Langoustine Bisque

Pan-fried sea trout served with a rich langoustine bisque, licorice-infused carrots, and sautéed Little Gem lettuce.

DinnerSeafoodGourmetTroutBisque
Estimated Nutrition
Calories
895.6
kcal / serving
3582.4 kcal total
Carbs
10.7g
per serving
42.6 g total
Fat
66.1g
per serving
264.4 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
40
g
Butter
For the bisque
110
ml
Double Cream
50
g
Butter
For the trout
60
g
Butter
For the carrots
Liquids
75
ml
Brandy
50
ml
Pastis
1000
ml
Chicken Stock
For the bisque
110
ml
Chicken Stock
For the carrots
NutsSeeds
0.5
bunch
Thyme
Fresh
0.5
bunch
Tarragon
Fresh
6
piece
Star Anise
Whole
2
tbsp
Cumin Seeds
Toasted
0.5
bunch
Chervil
Chopped
OilsFats
2
tbsp
Olive Oil
Other
2
stick
Licorice
Fresh, very finely chopped
Seafood
300
g
Langoustine
Heads only
700
g
Sea Trout
Scaled and gutted fillets
Vegetables
2
piece
Carrot
Roughly chopped
0.5
piece
Onion
Roughly chopped
0.5
stalk
Celery
Roughly chopped
2
piece
Carrot
Very finely chopped
2
piece
Little Gem Lettuce
Leaves separated

Method

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