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Double Basa Meuniere in Leek and Fennel Sauce

Double Basa Meuniere in Leek and Fennel Sauce

with baby potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
649 kcal
Protein
: 
55.2g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Mustard
Serving amount

1 unit(s)

Leek

2 unit(s)

Garlic

1 unit(s)

Lemon

1 sachet(s)

Dried Thyme

110 grams

Creme Fraiche

(Contains: Milk)

480 grams

Basa

(Contains: Fish)

½ sachet(s)

Mustard

(Contains: Mustard)

500 grams

Baby Potatoes

1 unit(s)

Fennel

Not included in your delivery

1 tbsp

Flour

½ tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2717 kJ
Energy (kcal)649 kcal
Fat21 g
of which saturates12.7 g
Carbohydrate55.8 g
of which sugars17.7 g
Dietary Fiber38.4 g
Protein55.2 g
Salt1.5 g
Trans Fat0.1 g
Potassium1544.5 mg
Calcium192 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes (quarter larger chunks) and pop onto a large (lined) baking tray.
  • Toss with thyme, salt, pepper and a drizzle of oil. 
  • Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
  • Peel and grate the garlic (or use a garlic press). Quarter the lemon.
Prepare the Sauce
2
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Trim the root and green stalks of the fennel. Chop lengthways into eighths.
  • Place a pot over medium-high heat with a drizzle of oil.
  • Add the leek, fennel and garlic. Season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
  • Once softened, deglaze with the creme fraiche.
    Add half the mustard sachet (per 2P). Squeeze a few drops of lemon juice over the top. Reduce until the sauce thickens, 1-2 mins. Set aside, covered.
Fry the Fish
3
  • Meanwhile, mix 1 tbsp of flour (per 2P) with salt and pepper.
  • Pat the basa dry with kitchen paper, then coat it in flour. Shake off any excess flour. 
  • Place a pan over medium-high heat with ½ tbsp butter (per 2P). 
  • Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side, a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Dish Up
4
  • Plate up the potatoes alongside the fish meunière.
  • Top the fish with the fennel, leek mustard sauce.
  • Serve any remaining lemon wedges alongside. 
Meal right image

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