Sea bass in parchment paper with asparagus and leek cream
Ingredients for 4 people:
2 kg sea bass filleted
300 g leeks, finely chopped
150 g dry onion< br />150 g potatoes
10 g smoked paprika
500 ml fish stock
Fresh thyme
Fresh marjoram
60 g butter
Olive oil
12 pcs Asparagus
40ml white wine
Juice and zest of 1 lemon
Execution:
Sauté leek, onion and potatoes with olive oil on medium heat for about 10 minutes, turn off with the wine and evaporate, add the stock and simmer for about 35 minutes. Beat in a blender, adding the juice and zest, the smoked paprika and butter, salt and pepper, and you will have a cream.
Clean the asparagus and boil them for 3 minutes and cool them in ice.
For each portion, put 3 Asparagus, leek cream, 1 sea bass fillet, salt, pepper, thyme, marjoram on parchment paper and wrap. Bake at 190 for 17-20 minutes.
CEO: Giannis Kosmadakis
RESTAURANT : Malconis
