Seabass with Avocado Hollandaise
and Asparagus
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
Cals 719 · Prot 17 · Carbs 79 · Fat 42
Chef's choice
Family Friendly
30 min
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
Cals 719 · Prot 17 · Carbs 79 · Fat 42
Chef's choice
Family Friendly
Ingredients
Seabass
6*
330 Grams
New potatoes
500 Grams
Fresh tarragon
15 Grams
Avocado
1 Piece
Thick asparagus
250 Grams
Lemon
1 Piece
Spring onion
40 Grams
Red vinegar
15 ML
Vegetable stock cube
15*
1 Piece
Butter
4*
50 Grams
Water
100 ML
Vegetable oil
1 Tbsp
Organic Eggs
5*
1 Piece
Black pepper
0.5 Tsp
Allergens
*6 Fish, *15 Celery, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2990 / 719 |
| Fats (g) | 42.2 |
| of which saturated (g) | 16.7 |
| Carbohydrates (g) | 79 |
| of which sugars (g) | 9.1 |
| Fibers (g) | 19.1 |
| Proteins (g) | 17.3 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil
Wash and roughy chop the potatoes. Add them to a pan salted boiling water. Cook the potatoes over a medium heat for 15-20 min until tender. Drain.
2 Prep
Meanwhile, pick the tarragon leaves. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Trim the asparagus. Juice the lemons. Very finely slice the spring onions.
3 Make reduction
Place the spring onions in a small pan over a high heat with 1 tbsp of the lemon juice, the red vinegar, vegetable stock cube, butter and measured water. Cook for 1 min. Set aside and keep warm.
4 Fry seabass
Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down. Once the seabass fillets are crispy, flip and cook for 1-2 min further.
5 Blend
Separate the egg yolks from the whites. Add the yolks to a food processor, discard the whites (see pro tip!). Add the tarragon, avocado and hot spring onion mixture. Reserve the pan (just give it a rinse!). Blitz until silky smooth. Season with pepper. This is your avocado hollandaise.
6 Serve
Return the rinsed pan to the heat with plenty of boiling water. Add the asparagus and cook for 3 min. Drain. Serve the fried seabass, drained asparagus and new potatoes alongside the avocado hollandaise.
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