venerdì 18 maggio 2012

Bundles of sea bass

Bundles of sea bass
(This recipe is Dianella B.)

Ingredients for 6 persons:
For the filling and sauce:
600 g skinless fillet of sea bass,
3 slices of bread,
30 ml of milk,
6 sprigs of fennel,
8 cherry tomatoes,
7 tablespoons olive oil,
1 shallot, 
12 pinches of salt,
2 Sprinkle with pepper,
2 sachets of saffron,
250 ml of cream,
4th ml of dry white wine

.For the dough:
400 g of white flour,
4 eggs,
1 pinch of salt,flour for processing.

Put in a large saucepan 4 tablespoons olive oil, tomatoes, cleaned and cut in half 2 sprigs of fennel and sea bass.Add salt and pepper.Cook over medium heat 5 minutes.Raise the flame, add the wine and let evaporate.Cover and cook 10 minutes proseguitela, over medium heat.Drain the fillet of sea bass from the saucepan and reduce by half the cooking liquid.Remove from heat and pass it through a strainer into a bowl, causing him to fall.Thinly slice the shallots, peeled and let it brown in a skillet with 1 tablespoon of oil.Chop the fillet of sea bass, transfer it into a bowl.Add the sliced ​​bread, soaked in milk and squeezed, other 2 sprigs of fennel and shallots chopped drained.Season with salt and pepper, cover with plastic wrap and let cool in refrigerator.Put the flour on work surface with salt, formed a fountain.Shelled eggs in the middle, knead for a long time.Form a ball, wrap in plastic wrap.Refrigerate 30 minutes.Roll out the dough on floured work surface, with a rolling pin, into a thin sheet.Divide it into squares of about 10 cm square, the center distribuitevi the filling, fold each square bundle.Arrange the dumplings in a basket for steaming.Place the basket in a saucepan half full of hot water, cover, simmer 10 minutes.Pour the meantime, the cooking of sea bass in a small saucepan, add the cream and heat 5 minutes, over low heat.Add the saffron and keep warm.Divide the dumplings into 6 individual dishes.Drizzle with the sauce, decorated with the remaining fennel, chopped. Serve.
Recipe of the December 22

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