Potatoes Crusted Sea Bass with Saffron Sauce - Giangi's Kitchen

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Potatoes Crusted Sea Bass with Saffron Sauce

Published on February 7, 2012 | Fish

Fish… is all I could think since this morning when I got up at 4 am. Because we have not had fish in so long and I wanted to prepare something new. I am into sauces, so founding a new sauce has been fun.


As a result the sauce from the below recipe was adapted from a  restaurant in a winery in California.  Actually, I originally fallowed the recipe by the note but I was not pleased with the timing as well as the sauce that I modified it to suit my palate. 

For a side dish, my son and I did not see eye to eye.  My son wanted steamed broccolis, I wanted spinach…. Well… we are told as a parent to pick your battles, and  tonight I was in no mood to do so and therefore prepared two sided dishes.  Broccolis for my son, spinach for me.  Since all he wanted broccolis and I could not refuse him. Great side dishes.

TIP: Do cook the potatoes.  Do not follow my timing for cooking the fish as every stove is different. I have a Wolf that can go from 500BTU to 16000BTU. There is nothing more undesirable to bite into a not cooked potatoes. Make sure that the outside is nice and crisp, and the interior is soft.

I added mascarpone.  More cream would have been fine.  I was not too happy with the flavor of the cream and saffron and the mascarpone gave it a smoother texture-flavor.  Here is just a personal taste.
Giangi
Tonight’s February 7, 2012 dinner:
Potatoes Crusted Sea Bass with Saffron Sauce
Steamed broccolis with lemon vinaigrette and wilted spinach with bacon.
Apple

 

Potatoes-Crusted-Sea-Bass-with-Saffron-Sauce-copy-JPG-8x6.JPG

POTATOES CRUSTED SEA BASS WITH SAFFRON SAUCE

2 6 ounces Sea Bas Fillets

2 russet potatoes, peeled

4 tablespoons olive oil, divided

1 large shallot, chopped

1 garlic clove, minced

1 cup white wine

2 cups heavy cream

1 tablespoon mascarpone cheese

Pinch saffron

Salt and pepper

Past dry the fish. Sprinkle with salt and pepper. Place a large sheet of parchment on work surface. Halve each potato lengthwise. Using a mandolin, slice each potato half very thinly. Set 5 to 6 slices on parchment in a row, overlapping long sides. Set 5 to 6 slices of potatoes overlapping going on the opposite direction, forming a 6×5 rectangle. Sprinkle the rectangle with salt and pepper. Set 1 fillet across overlapped short end of slices.

Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillet.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Set wrapped fish fillets, seam side down in the skillet. Cook until golden on bottom, about 6 minutes. Turn and cook until the fish is opaque in the center, 4 to 5 minutes longer. Transfer to plates, cover and keep warm.

2

 

STEAMED BROCCOLIS

1 bunch of broccolis

Salt

1 tablespoons olive oil

1 teaspoon lemon juice

Steam the broccolis until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.

 

WILTED SPINACH WITH BACON

2 slices of bacon cut in small pieces

Spinach, rinsed and long had stems removed

In a small skillet over medium heat add the bacon and cook until nice and crisp. If too much fat is rendered, remove from the pan and leave only 1 tablespoon.

Add the fresh spinach and toss in the pan until all the spinach is welted.

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