John Myers
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Sea Bass Fillet with Baked Carrot Blossoms and Curry Pea Cauliflower Rice
The perfect sea bass fillet with baked carrot blossoms and curry pea cauliflower rice recipe with a picture and simple step-by-step instructions.
Sea bass fillet:
- 2 Small sea bass fillets à 75 g
- 1 tbsp Lemon juice
- 1 tbsp Buttaris
- 4 big pinches Coarse sea salt from the mill
- 2 tsp Stripped Italian herbs
Baked carrot blossoms:
- 300 g Carrot blossoms
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tbsp Liquid honey
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Stripped Italian herbs
Curry pea and cauliflower rice:
- 400 g Cauliflower / grated 300 g
- 100 g Young peas frozen
- 1 tbsp Mild curry powder
- 1 tsp Salt
Serve:
- 2 Discs Lemon for garnish
Baked carrot blossoms:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 5 – 6 mm thick) with the knife. Make a marinade from lemon juice (1 tbsp), olive oil (1 tbsp), liquid honey (1 tbsp), mild curry powder (1 tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) Mix and marinate the carrot blossoms with it. Preheat the oven to 175 ° C and bake the marinated carrot blossoms in an ovenproof dish for about 30 minutes. Finally sprinkle with stripped Italian herbs (1 tbsp) and keep warm until serving.
Curry pea cauliflower rice:
- Clean cauliflower and grate on a coarse kitchen grater. Bring water with mild curry powder (1 teaspoon) and salt (1 teaspoon) to a boil in a large saucepan, add the grated cauliflower and young peas (100 g / TK), let everything boil for about 3 minutes, through a fine kitchen sieve Drain and keep warm until serving.
Sea bass fillet:
- Wash the sea bass fillets, pat dry with kitchen paper and sprinkle each with ½ tbsp lemon juice. Heat butter fat (1 tbsp) in a medium-sized pan, briefly sear the sea bass fillets on the skin side, and with the lid closed, fry / cook for approx. Finally, season with coarse sea salt from the mill (2 big pinches each) and Italian herbs (1 teaspoon each).
Serve:
- Serve the sea bass fillet with baked carrot blossoms and curry pea cauliflower rice, each garnished with 1 lemon wedge. Press the curry cauliflower rice into 1 cup each and turn it onto the plate.
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