Fillets of Sea Bass with Cauliflower Puree and Salmon Roe - Lubina Fileteada con Puré de Coliflor y Huevas de Salmón
This recipe is not yet rated
Makes 4 servings.
Add a Review
2 sea bass weighing 1-3/4 lb each
Wash the cauliflower and cook in boiling salted water. Drain and blend with the cream. Reheat and season.
Orange sauce: Boil the orange juice until reduced to half then add the butter and beat briskly off the heat until thickened, then add the oil. Season and add the chopped parsley.
Sea bass: Fillet the fish and lift off any bones with tweezers. Season and grill on a slightly greased non-stick pan, skin side down first and turning quickly to prevent overcooking. Serve with the cauliflower puree, the roe and the sauce.
Recipe courtesy of Spain GourmeTour magazine.
Enjoy Our Free Catalog