Gourmet Spanish Food Jamon, SPanish Cured Ham Paella Supplies Ceramics and Cookware for Kitchen & Table Spanish Winex Gifts New Products Sale Items
Home / Recipes / Main Courses / Fillets of Sea Bass with Cauliflower Puree and Salmon Roe

Fillets of Sea Bass with Cauliflower Puree and Salmon Roe - Lubina Fileteada con Puré de Coliflor y Huevas de Salmón

Fillets of Sea Bass with Cauliflower Puree and Salmon Roe

Makes 4 servings.

Prep Time: 25 min.

Cook Time: 40 min

Not Yet Rated
This recipe is not yet rated
Add a Review

Ingredients:

2 sea bass weighing 1-3/4 lb each
Oil to grease the frying pan
Cauliflower puree:
9 oz very white cauliflower
1/4 cup cream
Orange sauce:
Juice of 2 oranges
2 tbsp butter
3 tbsp olive oil
Salt, pepper, chopped parsley
Salmon or trout roe

Preparation:

Cauliflower puree:

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.

Discount Coupon

TOOLBOX

  • Add ingredients to my cart
  • Print recipe
  • Email to a Friend

THIS RECIPE FEATURES:

Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • First cold pressed - very low acidity
All Natural
Rated 4.5 Stars
$19.95 OO-45
Classic Paella
Order Form for Free Catalog
Email Address:
First Name:
Last Name:
Address 1:
Address 2:
City:
State/Province:
Country:
Zip/Postal Code: