Sea bass breaded with Taggiasche olives, carrot orange and saffron puree Recipe
Ingredients
- 120 gm Sea bass fillet, cleaned and without skin
- 40gr Black olives without pips
- 50gr Semolina flour
- 30ml Extra virgin olive oil
- Salt
- 80 gm Carrots
- 35 ml Orange juice
- 10 gm Shallots
- 3 gm Star anise
Directions
- Procedure:
- -Cut the sea bass into 120gr portions
- -Chop the olive, so that the olives become a paste, but not too thin
- -Cover the barramundi with that paste and bread it in the semolina flour
- - Peel and roughly chop the carrots se aside.
- - Dice the shallots
- - In medium size pot sweat of shallots adding the cumin and salt.
- - Add the carrot, star anise and orange juice, add water if needed to cover the carrots
- - Let simmer for about 25min or till carrots are cooked
- - Remove star anise and blend in food processor to a smooth
- -Cook the Sea Bass in a hot frying pan with a drop of extra vergin olive oil
- -Place carrot purée on the plates place the Sea Bass on top, sprinkle with extra
- Virgin olive oil and garnish with fresh thyme tips (facultative)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 269g | |
| Calories 445 | |
| Calories from Fat 290 | 65% |
| Total Fat 32.68g | 41% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 133mg | 6% |
| Potassium 644mg | 18% |
| Total Carbs 14.48g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.46g | 4% |
| Protein 23.67g | 38% |
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Reviews
March 28, 2010
Il branzino deve essere di prima qualita',piccola taglia..........I've cooked/tasted this recipe!
