recipes
Seabass fillets stuffed and wrapped in Parma ham set on cauliflower puree, drizzled with lemon and basil oils
Ingredients
- 2 seabass, whole or filleted
- 2 clove garlic
- 1 small onion
- 1 red pepper
- 1 yellow pepper
- 50g Kalamata olives
- 1 tbsp flour
- Fresh basil
- 8 Parma ham slices
- Asparagus
- Olive oil
- Salt and pepper
For the Cauliflower puree
- 1 cauliflower
- 1 small onion
- 100ml fish stock
- 100ml cream
- 1 tsp butter
- Salt and pepper
Method
Fillet the fish and remove all bones. Finely chop the garlic, slice the onion and peppers and stir fry until cooked. Add the olives and fresh basil and at last add the flour. Arrange four slices of Parma ham, top with one fish fillet and arrange the cooked vegetable mix on top. Cover with the other fish fillet and wrap in Parma ham. Drizzle with olive oil and bake in oven for about 15/20 minutes at 180⁰c. Meanwhile, prepare the cauliflower puree. Cut the onion and cauliflower. Cook in olive oil the onion and cauliflower, then add the fish stock and cream. When all vegetables are cooked, drain from liquid and blend in a food processor with butter, salt and pepper. Set on cauliflower puree, garnish with asparagus and drizzle with lemon and basil oil.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.