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| SEABASS FILLET WRAPPED WITH BAKLAVA DOUGH (1 portion) |
Ingredients:
1 seabass fillet, 2 onion, 50 gr white fish, 50 gr cream, 4 leaf baklava dough , 20 gr butter, 70 gr portobello mushrooms, ½ banch rocket, 1 gr saffron, 1 potato, 2 cl olive oil, 1gr sea salt, 2 pcs pepper seeds, enough salt and white pepper. Mix and knead for about 5 minutes , like soft dough, not too elastic. Roll out until 0.5mm, put on a flat surface marble or wooden table with cornstarch.
Baklava Dough
- 100 gr flour
- 1 egg
- 4 gr water
- 1 gr salt
Preparation:
Clean seabass fillet properly get the fish skin off and deboned. Later just sear on a fish pan for a while. On the other hand we mix white fish meat and heavy cream in a processor we make a fish paste. We chop the onions and julienne them ,afterwards we sauteeonions with olive oil and we cool it.
Put baklava dough on work bench and put some fish paste on to it. Then we put the seabass fillet on to the fish paste and finish with sauteed onions on top and wrap the baklava dough. Cook it in 180 degree pre-heated oven for 12 minutes. Serve with the following garnishes.
- Olive oil marinated rocket leaves finished with seasoning
- Diced, boiled and sauteed potatoes with caramelized onions and chopped parsley
- Portobello mushrooms sauteed and simmered with safron scented heavy cream and seasoned with fine sea salt and white pepper
Enjoy.... |
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