Français
| Register    
Search

Advanced research

Butter-Roasted Loin of Line-Caught Sea Bass with Potato GnocchiTheWorldWideGourmet.com

Flavors of Lyon

Total time:

Difficulty:

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:150.1 kcal

Proteins:5.1 g

Fats:1.2 g

Carbohydrate:29.8 g

Fibers:2.1 g

Sugar:1.6 g

Cholesterol:28.5 mg

Sodium:13.8 mg

Calcium:15.6 mg

Energy:612 kcal

Proteins:20.8 g

Fats:4.7 g

Carbohydrate:121.4 g

Fibers:8.5 g

Sugar:6.4 g

Cholesterol:116.3 mg

Sodium:56.3 mg

Calcium:63.6 mg

SIMILAR RECIPES

  • Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass

  • Sea Bass with Leek, Potato and Truffle

  • Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière

  • Complete Fish Dinner

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

portions of sea bass loin

0.5

salted butter

1000

g

flesh from baked potatoes

2

eggs

400

g

flour

salt and pepper

quatre épices

**Cherries

100

g

cherries

port

3

g

candied ginger

fresh ginger

juice of 1 lime

**Matelote jus

sea bass bones

shallots

white mushrooms

côte de brouilly wine

juice from the cherries

METHOD

Gnocchi

  1. Bake the potatoes in the oven; scoop out the flesh and press it through a sieve.
  2. Add the eggs, flour, salt, pepper and quatre-épices.
  3. Roll the dough out, cut into rectangles and cook in a steam oven for 5 minutes; finish cooking in a non-stick skillet.

Cherries

  1. In a sauté pan, sauté the cherries in a little butter, then deglaze with Port.
  2. Add the candied and fresh ginger, reduce and add the lime juice. Keep hot.

Matelote jus

  1. In a Dutch oven, sweat the fish bones, then add the shallots and white mushrooms.
  2. Add the wine, let reduce and add the cherry juice.

Finishing and presentation

  1. Cook the sea bass loin in the half-salted butter.
  2. Arrange on plates with the gnocchi, cherries and sauce.

WINE SUGGESTIONS

Zinfandel Rosé

Sauvignon

Pinot Grigio



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box