Sea bass with olive crust and basil puree recipe And Books
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Sea bass with olive crust and basil puree recipe and books|
So you would like to know how to make Sea bass with olive crust and basil puree recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
sea bass with olive crust and basil puree
4 x 150g skinless fillets sea bass
4 squares olive crust (qv)
2 bulbs of fennel cooked in a blanc (qv)
12 cherry tomatoes
150g basil puree (qv)
200ml beurre blanc (qv)
12 sprigs fresh dill
2 red peppers cooked peeled and cut into 4 large diamonds
salt and pepper
200ml red pepper oil (qv)
Wrap the sea bass fillets individually in cling film in order to retain the shape of the fish.
Steam the fillets for about 6 minutes leaving them slightly undercooked.
Remove the clingfilm.
Place the olive crust on top of the fillets and finish cooking under the grill until golden.
Cut each fennel into 6 equal squares.
Cut the tops off the tomatoes scoop out the seeds and pipe the warmed basil puree into them.
Warm the beurre blanc.
Place 3 fennel squares each at an angle to the others garnishing each with a sprig of dill and 3 cherry tomatoes then a red pepper diamond in the centre of each plate.
Season with salt pepper and a drizzle of balsamic vinegar.
Surround with a little red pepper oil.
Encircle the whole with a thin line of beurre blanc.
Place the sea bass on the red pepper diamond.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Sea bass with olive crust and basil puree recepie. Check out these great recipe books and learn how to make Sea bass with olive crust and basil puree!
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