Classic baked fish
Ingredients:
– 4 sea bass fillets
– 3 potatoes
– A red pepper
– 2 onions
– 200 ml of white wine
– Oli d’oliva
– Sal
Elaboration:
In a bowl, mix the thinly sliced ​​potatoes and onions and the chopped pepper. Add salt and spread with oil. Spread on a baking tray and add a drizzle of oil and white wine. Bake at 180°C for 25 minutes. Remove from the oven and place the fish with the skin on top. Add salt and bake for 12 minutes. Meanwhile, prepare the fried garlic. Peel and fillet the garlic. In a pan with olive oil, cook them slowly until they start to turn golden. Add a splash of vinegar and cook for a few minutes. Turn off the heat and add the red pepper. Remove the skin from the fish and finish with the fried garlic.
White fish toast
Ingredients:
– A sea bass
– 200 g of salt
– 100 g of brown sugar
– Fresh ginger
– A cooked beetroot
– Mayonnaise, chopped parsley, mustard
– Toasted seed bread
– Porradell
– Sesame
Elaboration:
Mix the salt and brown sugar. In a container, put a base of salt and sugar and place the sea bass fillets. Spread the sea bream with chopped ginger and put the sliced ​​beetroot on top. Cover completely with salt and sugar. Let macerate for a minimum of 6 hours and a maximum of 12 hours. Remove everything that covers the sea bass and wash it to remove excess salt. We sit and filet into thin sheets. Prepare a mixture of mayonnaise with chopped parsley and mustard. Spread the seed bread with this flavored mayonnaise and add the marinated fish. We finish with pork and sesame.
Sea bass with carrot cream
Ingredients:
– 4 sea bass fillets
– 2 carrots
– 100 g of mantega
– Salt and pepper
– Garden tomatoes
– Half a red pepper
– Herbs of Provence
Elaboration:
Let’s start with the carrot cream. Peel and cut the carrots into wedges. In a saucepan, fry them with butter for about 20 minutes over low heat. Then, cover with water and let it boil slowly for about 15 minutes. Grind until you get a very fine cream. Season with salt and set aside. Make the mince, chopping the carrot, courgette and spring onion. Add the cucumbers and capers and mix everything together. We paint the skin of the fish and, when the pan is hot, we cook it by the skin for a couple of minutes or until it comes off easily. Turn the fish and brown it on the other side. At the base of the plate, put a generous layer of carrot cream. Place the fish on top, skin side down, and cover with the minced meat. We finish with garden tomatoes cut in half, very thin slices of red pepper, herbs de Provence and a drizzle of oil.
