Fillet of sea bass is quite fat. Therefore, the dishes prepared from it are very satisfying. In addition, the fillet taste is so versatile that several different treats can be made from the same fish.
It is necessary
-
- For the first recipe:
- fillet of sea bass;
- fish broth;
- champagne;
- tarragon;
- ground black pepper;
- green pea;
- cream;
- honey;
- butter;
- wine vinegar.
- For the second recipe:
- fillet of sea bass;
- lemon;
- tomatoes;
- onion;
- fat;
- shallot;
- salt;
- vegetable oil;
- dry white wine;
- egg;
- mayonnaise;
- yogurt;
- mustard.
- For the third recipe;
- fillet of sea bass;
- lemon;
- breadcrumbs;
- walnuts;
- eggs;
- salt;
- pepper;
- flour;
- vegetable oil.
Instructions
Step 1
Make a fillet stew
To do this, heat 100 grams of fish broth in a saucepan and pour in 150 grams of champagne. Add one chopped sprig of tarragon, 400 grams of diced fish fillets, salt and black pepper to taste. Cook everything together under the lid for about 5 minutes.
Step 2
Remove the fillet pieces from the pan, and boil the remaining mixture halfway. In a separate bowl, blanch 100 grams of frozen green peas, then pour cold water over the peas and discard in a colander.
Step 3
Add 50 grams of cream and 1 teaspoon of honey to the boiled mixture. Cook for a few more minutes, then stir with one tablespoon of butter and season with one teaspoon of wine vinegar. Combine the resulting sauce with fish and green peas.
Step 4
Roast sea bass fillets
To do this, divide 800 grams of fillet into portions, sprinkle with lemon juice and salt well. Cut each of 5 small tomatoes into 4 pieces and remove the grains. Chop one onion and 100 grams of lard into cubes.
Step 5
Preheat the oven to 200 ° C, and pour 2 tablespoons of vegetable oil into a baking dish. Fold fish fillets, tomatoes in it and bake for 10 minutes. At this time, melt the bacon in a separate frying pan and fry the onions in it. Add 2 chopped tomatoes, 50 grams of dry white wine, stir, bring to a boil and pour the resulting sauce over the fish. Continue baking for about 15 minutes more.
Step 6
Chop one hard-boiled egg and 2 shallots as small as possible. Transfer to a separate bowl and top with 100 grams of mayonnaise, 3 tablespoons of yogurt and 4 teaspoons of mustard. Put the prepared sauce on top of the finished fish.
Step 7
Fry fillets with walnuts
To do this, pour 4 portions of fillet with juice squeezed from one lemon. Grate the lemon peel and mix with 50 grams of bread crumbs and the same amount of chopped walnuts.
Step 8
Break 2 eggs into a bowl, season with salt, pepper and beat. Pour 100 grams of flour into a deep bowl. Dip the perch fillet in flour, dip in eggs, and then dip in the nut mixture. Fry the fish in hot vegetable oil for 4 minutes on each side.
