Fish fillets with shafron and fish and potatoe puree

Fish fillets with shafron and fish and potatoe puree
 
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This recipe was uploaded
by runneralps

 
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Ingredients

Ingredients
Method
 
  • 2 serves
  • 2 fillets of sea bass (1 big sea bas weigh 1kgr)
  • For the sauce
  • 1 glass of fish broth(from the sea basses' bones)
  • 1/10 tea sp saffron
  • ½ peeled and chopped onion
  • 6 tiny mushrooms
  • ½ glass white wine
  • ¼ tea sp salt-sugar
  • 1/8 tea sp pepper powder
  • For the purée
  • 3 medium size potatoes peeled and boiled in a water with sea salt
  • The flesh of the remains of the sea bass
  • 2 table sp peas
  • 1 tea sp capers
  • ½ onion
  • 6 prawns
  • 2 table sp olive oil
  • 2 table sp lemon juice
  • 3 table sp fish broth
  • 1 table sp mayonnaise (I m using a substitute of soy)
  • 1 tea sp mustard
  • Parsley (decoration)
  • 1 tea sp salt
  • ¼ tea sp pepper powder
For this really tasty dish you have to buy 2 fillets or a sea bass from which you will cut the fillets.
Marinate the fillets with sea salt and lemon juice and keep them in the fridge while you are doing the preparation of the dish.
In a casserole boil water, and add sea salt. Boil the remains (bones), of the fish for 15 minutes. Keep the boiled remains aside, and drain the broth of the fish.
Pick the flesh from the bones and keep it, in a deep utensil.
Boil in salted water the potatoes for 30 minutes-peas for 10 minutes, and prawns for 3 minutes.
Now ……
Put the chopped onion (add the sugar above the chopped onion) and the mushrooms in a frying pan and add olive oil. Set the fire in a low mode.
Cook for 5-7 minutes and then add the fillets. Cook them from both sides for 10 minutes, and then add the wine. Let the wine be evaporated, and then add a glass of the broth in which you have diluted 1/10 tea sp of saffron. Let the food be cooked for 15 minutes, and then pick up the fillets from the pan and keep them aside. Now you must cook the sauce for another 15 minutes in order to become a dense sauce.
MAKING THE PUREE
Put the potatoes in a multi chopper with the onion, the mustard –oil-salt-pepper - 2 table sp lemon juice -3 table sp fish broth and chop/mix them all together. This will result a mixture . Place the mixture in the utensil you have placed the fish flesh. Add capers, mayonnaise and shrimps and mix well with a wooden spoon.
Now the dish is ready to serve.

Fish fillets with shafron and fish and potatoe puree

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alt

This recipe was uploaded by runneralps

 
 
really tasty fish dish.....

Method


For this really tasty dish you have to buy 2 fillets or a sea bass from which you will cut the fillets.
Marinate the fillets with sea salt and lemon juice and keep them in the fridge while you are doing the preparation of the dish.
In a casserole boil water, and add sea salt. Boil the remains (bones), of the fish for 15 minutes. Keep the boiled remains aside, and drain the broth of the fish.
Pick the flesh from the bones and keep it, in a deep utensil.
Boil in salted water the potatoes for 30 minutes-peas for 10 minutes, and prawns for 3 minutes.
Now ……
Put the chopped onion (add the sugar above the chopped onion) and the mushrooms in a frying pan and add olive oil. Set the fire in a low mode.
Cook for 5-7 minutes and then add the fillets. Cook them from both sides for 10 minutes, and then add the wine. Let the wine be evaporated, and then add a glass of the broth in which you have diluted 1/10 tea sp of saffron. Let the food be cooked for 15 minutes, and then pick up the fillets from the pan and keep them aside. Now you must cook the sauce for another 15 minutes in order to become a dense sauce.
MAKING THE PUREE
Put the potatoes in a multi chopper with the onion, the mustard –oil-salt-pepper - 2 table sp lemon juice -3 table sp fish broth and chop/mix them all together. This will result a mixture . Place the mixture in the utensil you have placed the fish flesh. Add capers, mayonnaise and shrimps and mix well with a wooden spoon.
Now the dish is ready to serve.
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