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Sea Bass Fillet With Beignets Of Sage And Beet Oil

Global.Potpourri's picture
Ingredients
  Sea bass fillets/Pomfret 180 Gram (2 Pieces, 90 Gram Each)
  Crushed garlic 6 Gram
  Mashed potatoes 100 Gram
  Butter 10 Gram
  Fresh cream 8 Milliliter
  Olive oil 20 Milliliter
  Tempura batter 40 Milliliter
  Sage sprigs 4 Gram (Fresh)
For beet oil
  Beet root 80 Gram
  Shallots/Sambhar onions 30 Gram
  Olive oil 30 Milliliter
  Reduced fish stock 10 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Season the sea bass with salt and pepper, smear olive oil and pan sear till golden brown from all sides and finish in a moderately hot oven for 6-7 mins or until done.
Heat up a skillet, add olive oil and whisk the mashed potato with cream and butter until light and fluffy.
Roast the crushed garlic in a pan and combine with the potatoes.
Dip the sage sprigs in tempura batter and deep fry until crisp and golden brown.
For beet oil, roast the shallots and beetroot in the oven till its tender.
Add reduced fish stock and olive oil and puree in a blender, season

Recipe Summary

Cuisine: 
Italian
Method: 
Blending

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