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Cooking receipe to make sea bass with olive crust and basil puree under category General Recipes. You may find some video clips related to this receipe below.
sea bass with olive crust and basil puree
ladenis
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
balsamic vinegar
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.
Presentation
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.
Serves 4
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