Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients.
Baked sea bass with mussels and parsley beurre blanc
4 fillets of bass each 80 g.
60 g blue shells
4 cloves of garlic
1 dl white wine
2 table spoons of pesto
1 leaf og brick pastry
2 dl white wine
150 g of butter
2 cloves of garlic
25 g of parsley
How to do:
Cut into fillets and cut away the skin and put in fridge
Before serving sprinkle with olive oil and bake in oven for 6 min at 170 degrees
Chop the garlic and fry it gently in a pot, add the white wine and add the mussels
Steam them until they open, aprox 3 min.
Chop the onion very fine and fry it without it taking any colour
Clean the mussels, mix them with the onions and a little pesto
Put the mussels in the pastry as shown (in little packages)
Before serving fry them in oil.
Chop the carrot and the leek and before serving fry it gently with olive oil
Chop the garlic and sauté a little then ad the wine and reduce to the half
Whip the butter into the wine with a mixer
Finally add the chopped parsley, remember salt and pepper