Nutritional Chart
Calories: 591 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 30 g
- 35 g
- 40 g
Ingredients Needed for Sea Bream and Tiger Prawns With Sauteed Vegetables
For the veggies:
1 tablespoon olive oil
1 tablespoon butter
1 medium carrot, boiled
1 ounce canned artichoke
4 ounces of asparagus, boiled (5 stalks)
¼ small celery root
0.5 medium beetroot
2 ounces of cherry tomatoes
salt
For the sauce:
1 teaspoon vegetable oil
1 small red onion, diced
⅔ cup white wine
2 ounces of butter
1 ounce capers
¼ cup fresh parsley, chopped
2 teaspoons of lemon juice
For the seafood:
2 egg whites
¼ cup beer
1 cup flour
1 teaspoon baking powder
salt
10 ounces of sea bream
flour for coating
2 tiger prawns
vegetable oil for frying
How to Make Sea Bream and Tiger Prawns With Sauteed Vegetables
For the veggies:
- Add the olive oil and butter to a skillet over low heat.
- As the butter melts add the boiled carrot, artichoke, asparagus, celery, beetroot, and cherry tomatoes. Season with salt and saute for up to 2 minutes. Set aside.
For the sauce:
- Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
- Add the white wine and butter. Cook and continuously stir until the butter melts.
- Add the capers and stir them in. Add the parsley and stir it in. Cook and continuously stir until reduced by half. Add the lemon juice in the process.
For the seafood:
- Add the egg whites to a bowl and start whisking them. Add the beer, flour, and baking powder as you whisk. Season with salt, too.
- Add the flour to a tray. Feel a frying pan halfway with vegetable oil and heat it.
- Coat the fillets and prawns with flour and beer batter and transfer them to the frying pan. Deep-fry for 6 – 8 minutes on both sides.
- Serve the cooked veggies together with the fried seafood. Season with sauce. Optionally, serve with lime wedges.