Tag: Bass

Sea bass recipe wrapped in carasau bread – Italian Cuisine

Ingredients

a large sea bass already gutted
250 g aubergines
250 g zucchini
250 g peppers
200 g cherry tomatoes
50 g fennel
50 g basil
40 g pine nuts
4 sheets of carasau bread
extra virgin olive oil
salt

Duration: 1 h 45 min

Level: For experts

Doses: 4 people

For the sea bass recipe wrapped in carasau bread, peel the vegetables; remove the seeds from the peppers and cut everything roughly. Line a plate with parchment paper. Place the vegetables and season them with 2 tablespoons of oil and a few basil leaves. Bake at 200 ° C for 25 '. Remove from the oven and allow to cool. In the meantime, scale the sea bass and proceed with the pinning, i.e. the removal of the central bone.

Open the fish like a book by stretching the cut open to remove the intestines. Using a fish knife, remove the central bone, starting from the head of the fish towards the tail. Once the bone is completely removed, lift it up and cut it with scissors. Flavor 300 g of warm water with a sprig of chopped fennel. Arrange the sheets of carasau bread on a baking tray lined with parchment paper and wet them evenly with a few tablespoons of fennel water.

Add salt and let it rest for 5-8 '. Chop 40 g of basil and 40 g of fennel with pine nuts; distribute the mince on the fish pulp and put it back together. Line another pan with parchment paper, place a sheet of softened carasau on it and arrange the fish on it. Roughly chop the rest of the carasau and with the pieces obtained completely coat the part of the fish that has remained uncovered, leaving the head and tail out. Brush the sea bass wrapped in carasau with oil and bake at 180 ° C for 45-50 '. Serve warm, with the vegetables in the oven.

Sea bass and herb crumbs recipe – Italian Cuisine

Ingredients

800 g mixed tomatoes
4 sea bass fillets
100 g sandwich bread
fennel
parsley
fresh oregano
chives
lime
extra virgin olive oil
salt and flakes
pepper

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare sea bass and crumbs with herbs, remove the pancarré crust and blend it with some slightly chopped mixed herbs. Toast it in a pan for 2-3 minutes, just long enough to make it crispy.
Cut slice the tomatoes and arrange them on plates or on a serving dish.
red-hot a pan with a drizzle of oil.
peppered fillets on the side of the pulp and lay them in a pan on this same side; cook them for 2-3 minutes over high heat, then turn them to the side of the skin and cook them for another 3-4 minutes.
Place fillets on tomatoes, complete with herb bread, grated lime zest, flakes of salt and, if desired, fresh herbs and a drizzle of oil.

Sea bass carpaccio and sour apricot compote – Italian Cuisine

Ingredients

250 g sea bass carpaccio suitable for raw consumption
common thyme or serpillo
extra virgin olive oil
pink pepper
salt flakes

Ingredients FOR THE APRICOT COMPOTE

500 g apricots
50 g sugar
50 g apple cider vinegar
50 g raisins
15 g fresh ginger
1 spring onion
salt

Duration: 30 min

Level: Easy

Dose: 4 people

FOR THE APRICOT COMPOTE
Wash apricots, ston them, cut them into pieces and collect them in a saucepan with the sugar, vinegar, raisins, chopped spring onion, ginger, peeled, grated or whole, and a pinch of salt.
Bake over medium-low heat for about ten minutes from the rising of the boil: in the end the apricots must be soft.
distributed in the plates the slices of sea bass, season them with a drizzle of oil, salt flakes, pink pepper and a few leaves of thyme.
serve the carpaccio accompanied with the sour apricot compote.

To know: always ask your fishmonger to chop the fish you intend to eat raw: do it a few days in advance as the low temperature refrigeration process takes several hours.

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