Wreck Fish with Beurre Noisette Buckwheat, Crayfish Tails and Chargrilled Baby Fennel

An impressive seafood dish featuring pan-seared wreck fish, savory buckwheat, grilled fennel, and a rich homemade crayfish bisque sauce.

Estimated Nutrition
Calories
1576
kcal / serving
3152 kcal total
Carbs
80.4g
per serving
160.8 g total
Fat
102.1g
per serving
204.2 g total
Protein
84.2g
per serving
168.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
Dairy
50
g
55
g
Butter
for frying fish
GrainsCereals
Liquids
NutsSeeds
2
piece
2
sprigs
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tsp
Fennel Pollen
or ground fennel seeds
OilsFats
1
tbsp
1
dash
Olive Oil
for grilling
Seafood
500
g
Crayfish Shells
taken from fresh crayfish tails
2
piece
Wreck Fish Fillets
skin on, pin boned
6
piece
Vegetables
2
piece
Shallots
chopped
1
piece
Fennel Bulb
finely chopped
100
g
4
tbsp

Method

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