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Chestnut crusted sea bass with cauliflower puree

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Chestnut crusted sea bass with cauliflower puree

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View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

5 servings

Ingredients

  • Sea bass fillets (or other firm and tall fish) seasoned with salt and Lemon Pepper | 5 unit(s)
  • Extra Virgin Olive Oil | 75 ml
  • Sicilian lemon juice | 1 unit(s)
  • Butter | 50 g
  • Thyme |  to taste
  • Cauliflower | 1 unit(s)
  • Bay leaves | 2 unit(s)
  • Salt |  to taste
  • Nutmeg |  to taste
  • Cauliflower cooking water | 1/2 cup
  • Milk | 1 cup
  • Brazil Nut | 10 unit(s)
  • Panko flour | 1/2 cup
  • Garlic Powder |  to taste

Recipe

  1. PURE CAULIFLOWER : Put the cauliflower to cook with water, salt and bay leaves for 15 minutes. Transfer to a blender along with 1/2 cup of the cooking water and a cup of milk and blend until creamy. Return to the pan, adjust the salt and add a pinch of nutmeg.
  2. BRAZILIAN CHESTNUT FAROFA : For the farofa, process the Brazil nuts and in a pan melt 25 g of butter with two tablespoons of oil and add the processed nuts and Panko flour, put a little garlic powder and a pinch of salt and over low heat. stir until golden and crispy, the process is fast, be careful not to burn.
  3. After seasoning the fish with salt and Lemon Pepper, heat 25 g of butter with three tablespoons of olive oil and place the sea bass fillets skin-side down and leave for two minutes without stirring, turn carefully and leave for another two minutes. on the other side. Transfer to a baking sheet, skin side down, add the lemon juice and bake in a preheated oven at 200° for five minutes for the fish to finish cooking inside.
  4. Remove the fish fillets from the oven and place the cutie on top, pressing it with the back of the spoon to make it firm. Top with a little more fresh thyme for garnish and serve with the cauliflower puree. Enjoy your food!

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