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Pan-Fried Sea Bass With Brancaster Mussels, Gnocchi And Fennel

23 faves
Nutrition per serving    (USDA % daily values)
CAL
610
FAT
62%
CHOL
136%
SOD
48%

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Ingredients for 6 servings

6 200g sea bass fillets

1 bulb of fennel, finely sliced and salted

200 g of iceberg lettuce

1 tbsp of cream

1 kg of live mussels

1 onion, finely chopped

olive oil

325 ml of cider

4 large potatoes

25 g of Parmesan, grated

20 ml of rapeseed oil

1 egg

1 egg yolk

75 g of semolina

1 knob of butter

15 cherry tomatoes

sugar

salt

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