Filet de Bar Rôti, Écrasé de Céleri-Rave et Beurre Blanc aux Herbes
Roasted Sea Bass Fillet with Celery Root Mash and Herb Butter Sauce
Yes, with a tweak: ensure no flour or starch is used in the beurre blanc. About 10g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A perfectly roasted fillet of sea bass (bar), served with a creamy and savory celery root mash (instead of potato), topped with a classic French beurre blanc sauce infused with fresh herbs.
Key ingredients
Sea bass fillet, celery root, heavy cream, butter, white wine, shallots, white wine vinegar, fresh herbs (e.g., chives, parsley), olive oil, salt, pepper.
How to make it keto
Ensure no flour or starch is used in the beurre blanc. Confirm the 'écrasé' is purely celery root and cream/butter, not mixed with potato.
Watch out for
Flour or starch in the beurre blanc. Potato mixed into the celery root mash. Hidden sugars in pre-made sauces.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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