Whole Stuffed Sea Bass En Croute With Confetti Beurre Blanc
|Raw rice||1 1⁄3 Cup (21.33 tbs)|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Carrots||2 Large, shredded|
|Ground black pepper||To Taste|
|Unsalted butter||4 Tablespoon|
|Vegetable oil||1 1⁄2 Tablespoon|
|Chopped onion||1 1⁄4 Cup (20 tbs)|
|Mushrooms||12 Ounce, wiped, trimmed and thinly sliced|
|Dry white wine||1 Cup (16 tbs)|
|Sea bass/Red snapper||1 Pound|
|Unsalted butter||16 Tablespoon, melted|
|Confetti beurre blanc||1 Cup (16 tbs)|
Bring a large pot of salted water to a boil, add the rice, and boil until almost tender, about 7 minutes.
Drain well and add the parsley, shredded carrots, salt, and pepper and mix.
Heat the butter and oil in a medium skillet just until the butter foams.
Add the onions and saute them over medium-high heat until they start to color, about 5 minutes.
Add the mushroom slices and continue cooking for 2 to 3 minutes more, stirring frequently.
Pour on the wine, raise the heat, and boil until the liquid has evaporated.
Add the rice mixture to the skillet, stir, and cook for 1 to 2 minutes more.
Preheat your oven to 400Â°F and lightly butter 2 jelly roll pans.
Wipe the inside of the fish, sprinkle with salt and pepper, and fill each fish with some of the rice mixture, dividing it evenly among all 8 fish.
Cut 7 phyllo leaves in half vertically.
Place 2 of the half leaves horizontally on 1 of the jelly roll pans, and brush lightly with butter.
Cover all unused phyllo with a towel.
Place a second half leaf on top of each of the first, and brush again with a little butter.
Place a third leaf on the others, and do not brush with butter.
Center 1 fish on each of the piles.
Place 1 half leaf of phyllo on each fish, brush with a little butter.
Repeat until there are 3 pieces of phyllo on each fish.
Roll the extended edges of phyllo in toward the fish and brush the folded edges with a little butter.
To form the tails, brush the remaining half phyllo leaves lightly with butter, and fold them into fourths horizontally.
Trim 1 long edge, and gather the uncut edge together in pleats.
Place these at the tail end of each fish, and tuck under the crimped edge.
Using a wide spatula, carefully move the 2 wrapped fish over to 1/2 of the pan.
Repeat the procedure with 2 more fish, either working on a clean, dry surface or in the jelly roll pan, if space permits.
Prepare the remaining 4 fish in the same manner on the second pan.
Bake in the middle of the preheated oven for 15 to 17 minutes, or until well-colored.
Place each fish on a warmed plate and serve at once, garnished with some greens, such as steamed broccoli florets or small green beans.
Spoon some confetti beurre blanc around the fish.
Pass the remaining sauce at the table.