Sophisticated dish! Recipe by chef Noel Christos Bassil for Blue Island
INGREDIENTS
- 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
USEFUL ITEMS
- spoon
- toothpicks
- dish plate< /li>
- painted plate
EXECUTION
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