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Buonasera Ladies & Gentlemen, This recipe hails from the time my daughters and I resided temporarily, on a sabbatical in the Aegean, on the spectacular island of Santorini in 1992, prior to my relocation to Italia and then, The Iberian Peninsula. Rolled & Stuffed Greek Sea Bass or Similar White Firm Fresh Fish with Sundried Tomatoes & Saffron 3 tblsps. Evoo 300 Ml. shellfish or fish stock home made saffron threads ( 1 tsp. ) seabass fillets ( 1 per person ) sun dried tomatoes chopped finely ( 100 grams ) 1/4 stick of butter 3 tblsps of celery finely diced salt and freshly ground white pepper 2 tbsps. lemon juice fresh oregano and parsley 2 tblsps fine grain corn flour 1) Rinse and pat dry the fish fillets 2) combine the evoo and the lemon juice and refrigerate 1 hour 3) distribute the sun dried tomatoes and diced fine celery evenly over the fillets and season with salt and freshly grinded black pepper and roll the fillets up 4) wrap tightly in plastic wrap to secure 5) bring the stock to boil with the lemon juice and season with salt and place the rolled sea bass fillets in it and poach for 12 minutes 6) remove the fillets from the liquid 7) strain and set aside 8) in the same pot, melt the butter and stir in the corn flour and cook stirring over medium heat and slowly pour the stock back in, stirring constantly 9) add the saffron threads and reduce the sauce by half over medium heat 10) unwrap the fish and serve on plates with a drizzle of the sauce *** serve with a Santorini D.O.C. White Wine and / or Prosecco, Cava or a dry white of choice and crusty warm bread. Enjoy, Ciao. Margaux Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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