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Chestnut crusted sea bass with cauliflower puree
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Sea bass fillets (or other firm and tall fish) seasoned with salt and Lemon Pepper5 unit(s)
- Extra Virgin Olive Oil75 ml
- Sicilian lemon juice1 unit(s)
- Butter50 g
- Thyme to taste
- Cauliflower1 unit(s)
- Bay leaves2 unit(s)
- Salt to taste
- Nutmeg to taste
- Cauliflower cooking water1/2 cup
- Milk1 cup
- Brazil Nut10 unit(s)
- Panko flour1/2 cup
- Garlic Powder to taste
- 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.
- 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.
- 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.
- 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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