Introduction
Our chef Ada Parellada, an expert in reinventing traditional Catalan dishes at her restaurant Semproniana in Barcelona, proposes a new approach to facilitate daily cooking. On this occasion, she focuses on white fish and presents three delicious recipes that can be prepared with this base. Follow the video step by step to discover how to cook a classic baked fish, white fish toast and sea bass with carrot cream. Put on your apron and enjoy these delicious preparations!
Recipe 1: Baked fish
Ingredients
– 4 white fish fillets
– 3 potatoes
– 1 red pepper
– 2 onions
– 200 ml of white wine
– Olive oil
– Salt
– 3 garlic cloves
– Sherry vinager
– 1 tablespoon paprika
Elaboration
1. In a bowl, mix the potatoes, onions and pepper cut into thin slices. Season and add oil. Spread the mixture on a baking tray and add a splash of oil and white wine. Bake at 180 °C for 25 minutes.
2. Remove the tray from the oven and place the fish fillets skin side up. Season and bake for 12 minutes.
3. Prepare a garlic stir-fry. Peel and cut the garlic into slices. In a frying pan with hot oil, cook the garlic over low heat until golden. Add the vinegar and cook for a few minutes. Turn off the heat and add the paprika. Stir well.
4. Remove the skin from the fish and serve with the garlic stir-fry.
Recipe 2: White fish toast
Ingredients
– 1 sea bass
– 200 g salt
– 100 g brown sugar
– Fresh ginger
– 1 cooked beetroot
– Mayonnaise, chopped parsley, mustard
– Toasted seed bread
– Garlic-leek
– Sesame seeds
Elaboration
1. Mix salt and brown sugar. Place a layer of this mixture in a container and place the sea bass fillets on top. Spread the fillets with chopped ginger and place beet slices on top. Cover completely with the salt and sugar mixture.
2. Let marinate for at least 6 hours and maximum 12 hours. Next, remove the salt and sugar mixture and wash the fillets to remove excess salt. Dry them well.
3. Remove the skin from the sea bass and cut it into thin slices. Prepare a mixture of mayonnaise, chopped parsley and mustard. Spread the seed bread with this mixture and place the marinated fish on top. Decorate with garlic-leek and sesame.
Recipe 3: Sea bass with carrot cream
Ingredients
– 4 sea bass fillets
– 2 carrots
– 100 g of butter
– Salt and pepper
– Tomatoes
– 1/2 red pepper
– Herbs of Provence
– A handful of capers
– A few pickles
– 1 carrot
– 1 zucchini
– 1/2 spring onion
Elaboration
1. Prepare the carrot cream. Peel and cut the carrots into cubes. In a saucepan, sauté the carrots with the butter over low heat for about twenty minutes. Cover with water and cook over low heat for fifteen minutes. Blend until you obtain a smooth cream. Season to taste.
2. Prepare the hash. Finely chop the carrot, zucchini, spring onion, gherkins and capers. Mix all ingredients.
3. Cook the sea bass fillets in a pan skin side down for a few minutes until they come off easily. Flip them over and brown on the other side.
4. On the plate, place a carrot cream base. On top, place the sea bass fillets skin side down and cover with the minced meat. Decorate with tomatoes cut in half, thin slices of red pepper, herbs de Provence and a drizzle of oil.
