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Sea Bass with Spinach Cream
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Sea bass fillets with the skin, seasoned with salt and Lemon Pepper6 unit(s)
- Butter25 g
- Olive oil2 tablespoon
- Chopped Thyme3 tablespoon
- SPINACH CREAM - 1 bunch of sanitized spinach leaves1 unit(s)
- Butter2 tablespoon
- Wheat flour2 tablespoon
- Cold milk500 ml
- Salt to taste
- Nutmeg to taste
- Fresh cream1/2 cup
- Garlic3 unit(s)
- Extra Virgin Olive Oil50 ml
- Season the fish with salt and Lemon Pepper and leave in the fridge for 1 hour.
- Prepare the spinach cream, put a little oil in the pan and sauté the garlic. Add the spinach leaves and let it wilt. Put a pinch of salt. (will release a lot of water). Drain this water and after it cools down a little, squeeze it well with your hands, removing any excess water. Chop and reserve.
- In another pan, melt the butter and add the flour (it needs to be the same proportion). Leave it on quickly until it turns brownish (approx 2 min). Add the cold milk. When it boils, lower the heat and let it thicken, stirring with a fouet. Season with salt and nutmeg to taste. When it thickens, add the chopped spinach and mix. Put the fresh cream and on low heat leave for another 5 min.
- In a frying pan, heat 25 g of butter with 2 tablespoons of oil. Add the chopped thyme and place the fish fillets to grill. Leave 2 min on each side, starting with the skin down.
- To serve, place the spinach cream in the center of the plate, with the fish steak in the middle (skin side up). Finish with a drizzle of extra virgin olive oil around it and enjoy!
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