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
- dish plate< /li>
- painted plate
Get 8 sea bass fillets from the Fish Market Blue Island.
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.
Place 2 cloves of garlic in the bowl and chop 3-5 seconds/speed 7. Transfer to a bowl and set aside.< /p>
Add 100 gr. white cheese, in pieces and grind 5 seconds/speed 5. Clean the walls of the bowl with the spatula
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.
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.
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