Sea Bass With Potatoes And Crispy Savoy Cabbage Recipes

SEA BASS WITH POTATOES AND CRISPY SAVOY CABBAGE

Steps:

• 1. Peel the potatoes, wash and cut them into slices. Place the potato slices in a baking pan (35 x 30 cm), drizzle with olive oil, sprinkle with two teaspoons Vegeta Natur and bake in a preheated oven at 180°C for 40 minutes, until the potatoes have a nice golden crust. 2. Rub the outside of the clean fish with remaining Vegeta Natur, place a clove of garlic and a sprig of rosemary in the cavity of each fish. 3. Heat olive oil, and fry the fish on both sides . 4. Take the potatoes out of the oven, place the fried fish on top of them. Arrange the tomatoes on top of the fish. 5. Add wine and return the baking pan to the oven and bake the fish, potatoes and tomatoes for another 15 minutes. When done, sprinkle with parsley. 6. Clean savoy cabbage, wash the leaves and place them in a pot with little water at the bottom. When the water boils, cook for exactly one minute and remove. Cut the leaves into strips and season with olive oil mixed with pressed garlic and sea salt. 7. Serve the fish warm with roasted potatoes and crispy savoy cabbage.

SAVOY CABBAGE WITH POTATOES

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

CHINESE STEAMED BASS WITH CABBAGE

Steps:

• Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
• Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

STEAMED SEA BASS IN NAPA CABBAGE

Steps:

• To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
• Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
• Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
• Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
• To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
• Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.