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Monday, January 30, 2023

Sea bass rolls with spinach and rice

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Sophisticated dish! Recipe by chef Noel Christos Bassil for Blue Island


  • 8 sea bass fillets, skin on (125g each) from Blue Island Fish Market,
  • 1250g . water
  • 400 gr. fresh spinach (only the leaves), in pieces
  • 2 cloves of garlic
  • 100 g. white cheese, in pieces
  • 30 g. sour cream and 8 kg. additionally, for the fillets
  • ½ tsp. ground nutmeg
  • 1 egg
  • 1 ½ kg. salt
  • 1 pinch of pepper
  • 3 g. butter, in small cubes
  • 250 g. rice


  • spoon
  • toothpicks
  • dish plate< /li>
  • painted plate


Step 1

Get 8 sea bass fillets from the Fish Market Blue Island.

Step 2

Put in the bucket 250 gr. water, place the Varoma in place, weigh in 400 g. chopped spinach, place on both Varoma trays and steam 15 min/Varoma/speed 1. Remove Varoma and set aside to drain spinach well. Empty, rinse and dry the bowl.

Step 3

Place 2 cloves of garlic in the bowl and chop 3-5 seconds/speed 7. Transfer to a bowl and set aside.< /p>

Step 4

Add 100 gr. white cheese, in pieces and grind 5 seconds/speed 5. Clean the walls of the bowl with the spatula

Step 5

Add the drained spinach, minced garlic, 30 g. sour cream, ½ teaspoon ground nutmeg, 1 egg, ½ teaspoon salt, 1 pinch of pepper and mix 15 seconds/speed 3.5. Using a spoon, spoon the mixture into the sea bass fillets, roll them up, skin side out, secure with toothpicks so they don't open and place in the Varoma trays. Put 1 spoon full of sour cream and 1 small cube of butter on each roll and set aside. Rinse and dry the bucket.

Step 6

Put the remaining 1000 g into the bucket. water, the remaining 1 teaspoon of salt, place the basket in its place, weigh in 250 g. rice, cover with pot lid, place Varoma with sea bass rolls in place and steam 20 min/Varoma/speed 4.

Step 7

Remove Varoma and the basket and set aside. Transfer the rice to a deep dish, the sea bass rolls to a lined plate and serve immediately

Source: www.reporter.com.cy

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