recipes
Sun-dried tomato and seabass sandwich with saffron reduction
Ingredients
For the fish
- 4 seabass fillets
- 3 large potatoes
- Handful spinach
- 3 cloves garlic
For the stuffing
- 3 slices bread
- 50g butter
- 1 tsp chopped chives
- 8 sun-dried tomatoes
- 4 peeled king prawns
For the reduction
- ¼ celery stick
- 2 cloves garlic
- ¼ onion
- ½ pkt saffron strands
- ½ cup white wine
- 1 cup fish stock
Method
Chop the king prawns and cook the in a little butter, blend the bread into breadcrumbs , add the cooked prawns, chives, sundried tomatoes and and melted butter. Clean the fish evenly and place the stuffing on top of 2 of the fillets and cover with the other 2 to form a sandwich, cook in an oven at 180 degrees celcius for aproximatley 20 minutes. Chop finely all the vegetables for the reduction and cook in a littyle olive oil without browning, add the white winesimmer for 2 minutes and add the fish stock. Simmer until well thickened. Using a parisien spoon scoop out 10 potato balls and boil them, chop out the 3 cloves of garlic and cook in butter, toss in the spinach and season well with salt and pepper.
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.