Rolled Sea Bass with Fresh Ginger | |||||||||||||||||||||||||||||||
Serves : 4 person(s) | |||||||||||||||||||||||||||||||
Ingredients | |||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||
Preparation Method | |||||||||||||||||||||||||||||||
Fillet the sea bass, removing the skin and all the bones. Salt the fish. In a bowl, mix the chopped herbs, ginger and lemon zest. Use this mixture to scent the fish fillets then roll them, two at a time, to form little rolls that you tie in place with the chieves. Lightly flour the rols, salt them, then saute in a pan with the oil and the minced shallots. Add the fish broth and finish cooking in a 180 C oven for 10 minutes. Remove the fish from the oven, reduce the sauce, and serve hot with a side dish of sauteed potatoes. |
FEATURES & ARTICLESVISIT OTHER EMIRATESInteresting Links ONLY webinars 4.0 Revolution International Humanitarian City Dubai Restaurants Guide Corporate Gifts Middle East News |