Tag: Bass

Turbanti di sea bass and courgette recipe with tuna – Italian Cuisine

Ingredients

4 sea bass fillets
2 courgettes
100 g drained canned tuna
2 coppery tomatoes
garlic
parsley
basil
chives
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of sea bass and courgette turbans with tuna, grate one of the two courgettes with a large hole grater. Stew it in a pan with a tablespoon of oil, salt and pepper for 3-4 '. Add the chopped tuna and a sprig of chopped parsley and basil with a little garlic and cook for another 1-2 '. Slice the other courgette into thin strips, helping yourself with a mandolin.

Peel the fillets and roll them into a turban, leaving the part that was in contact with the skin on the outside. Surround them with two slices of courgette, arranged in a ring. Fill the turbantini with the tuna courgettes and secure them with toothpicks. Cut the tomatoes into thick slices and arrange them on the bottom of a baking dish, leaving the 4 larger central slices in the center.

Place the 4 turbans on the latter. Drizzle with oil and bake at 200 ° C for 20-25 ', then remove the turbantini with their 4 tomato slices from the pan; add the chopped chilli, basil and chives in the pan and mash the remaining tomatoes with a fork, obtaining a sauce: serve it with turbantini.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/turbanti

Sea bass recipe with olive pesto and candied lemon – Italian Cuisine

Ingredients

sugar
50 g white wine vinegar
120 g Taggiasca olives
extra virgin olive oil
1 untreated lemon
4 sea bass fillets
1 stalk of celery

Duration: 45 min

Level: Easy

Doses: 4 people

For the olive pesto
Prepare a syrup: cook 50 g of sugar with 50 g of white wine vinegar in a saucepan for about 5 minutes, then leave to cool. Blend 120 g of pitted Taggiasca olives with the syrup and 1 tablespoon of extra virgin olive oil.

For the candied lemon
Obtain the zest of 1 untreated lemon with a potato peeler; squeeze the juice. Cut the zest into chunks and blanch for 1 minute in boiling water. Drain and cook it in a saucepan for 15 minutes with the lemon juice and 80 g of sugar.

For the sea bass
Cut 4 sea bass fillets in half and roast them in a non-stick pan with a drizzle of extra virgin olive oil, first on the skin side for 5 minutes, then on the pulp side for 1 minute. Salt at the end.

To complete
Serve the fillets with 1 clean celery stalk cut into diamond shapes, its washed and dried leaves, the olive pesto, the candied lemon and, to taste, chopped green olives and pieces of lemon pulp.

Garganelli recipe with sea bass, tomato and zucchini sauce – Italian Cuisine

Ingredients

400 g courgettes
200 g fillets of sea bass
200 g flour
50 g butter
6 yolks
a tomato
a clove of garlic
basil
chives
sage
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

For the garganelli recipe with sea bass, tomato and courgette sauce, add the egg yolks to the flour, add 1 teaspoon of oil, a pinch of salt and 20 g of water and mix everything until you get a homogeneous mixture. Let it rest for 30 ', then make the garganelli: divide the dough into small loaves and roll it out into very thin sheets (1 mm thick). Obtain 3.5 cm side squares from each sheet. Place each pastry square on the comb, with the diagonal parallel to the strips; wrap the square on a rod (ø 1 cm), starting from one corner and pressing the dough onto the comb. Remove the garganelli from the wand.

Cut the sea bass fillets into strips. Peel the courgettes, divide them lengthwise into 4, remove the inner part with the seeds and cut them into diamonds. Brown the garlic with the peel for 1 'in a saucepan with 2 tablespoons of oil, then remove it and add the zucchini, add salt and cook for 3'; blend them with 150 g of water and 3-4 basil leaves (sauce). Remove the seeds from the tomato and cut it into strips; chop 2-3 sage leaves and chop a few strands of chives.

Melt the butter with the chopped sage and half a teaspoon of chives in a pan; when it becomes bubbly, add the fish and cook for 2 '; add salt and pepper, add half a ladle of water and continue cooking over high heat for 1 '. Cook the garganelli very al dente, drain and transfer them to the sea bass pan; stir, continue cooking for 2 ', then add the tomato fillets and mix again. Spread 2 tablespoons of zucchini sauce on the plates, lay the garganelli on them, season with another tablespoon of sauce, a drizzle of raw oil, a pinch of pepper and a little chopped chives.