Saffron sea bass with sautéed cauliflower florets and Derio butternut squash
Allergens:
Ingredients for 5 portions
Calculate portions
Bass
2.0 kg
Intense olive oil
0.005 l
Garlic, bulb
2.0 ud
Fumet
1.0 l
Saffron
0.5 g
Xantana rubber
2.0 g
Cauliflower
0.5 kg
Potatoes
0.05 kg
Sterilised milk
0.5 l
Courgette
0.1 kg
Orellana Mushrooms
0.1 kg
Red pepper
0.25 kg
Green pepper
0.25 kg
Pumpkin
0.5 kg
Carrots
0.1 kg
Table salt
5.0 g
Elaboration
How to prepare the sea bass:
- Clean the sea bass and slice it into portions of 180 g. Do not remove the skin.
To sautée:
- Cut the garlic and parsley into brunoise.
For the sauce:
- Reduce a litre of fumet until a quarter of its original quantity. Then add the saffron and allow to infuse. Drain and mix in heavy cream, xanthan gum and butter. Heat the sauce.
For the side dish: vegetable “millefeuille”.
- Cook the cauliflower in milk. Add some potato slices. Drain the cauliflower and the potato and purée them. Season the purée with salt and mix in some butter.
- Boil some small cauliflower florets.
- Cook separately: confit potato slices, mushrooms, grilled courgette slices, roasted and peeled slices of red and green pepper.
- Assemble a "millefeuille" with these vegetables and fit them into a ring.
- Cook the butternut squash and the onion in the vegetable broth.
To decorate:
- Carrot cut into julienne chips.
- Chopped chives.
- Butternut squash purée:
- Drain the vegetables that have been cooking in the broth and mix them in the thermomix. If you consider it to be too thick, you can add some of the broth. Continue blending.
- Pour the butternut squash purée into a piping bag with a star tip and reserve for when plating.
PLATING
- Sear the portion of sea bass on the grill and fully cook it in the oven.
- Once out of the oven, sprinkle over some of the garlic and parsley oil.
- Heat the vegetable "millefeuille" in the oven, taking it out the same time as the sea bass.
- Heat the cauliflower florets in butter at very low heat.
- Pour some saffron sauce on the plate and place the sea bass on top.
- Place a quenelle of cauliflower purée and arrange the vegetable "millefeuille" next to the sea bass. Add some small cauliflower florets on top of the vegetables.
- Pipe some drops of butternut squash purée onto the plate.
- Lastly, decorate with chopped chives and carrot chips.
Nutritional information (1 portion)
Energy
958.95
kcal
Carbohydrates
43.87
g
Proteins
62.61
g
Lipids
56.7
g
Fiber
13.5
g
Saturates
29.85
g
Monounsaturated fatty acids
15.25
g
Polyunsaturated fatty acids
3.05
g
Cholesterol
332.25
mg
Calcium
433.16
mg
Iron
8.01
mg
Zinc
3.95
mg
Vitamin A
1019.74
ug
Vitamin C
195.0
g
Folic acid
293.05
ug
Salt (Sodium)
803.07
mg
Sugars
37.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed