Kasper Nielsen: Recipes

Baked sea bass with mussels and parsley beurre blanc © Michelle Chaplow
Baked sea bass with mussels and parsley beurre blanc

Baked sea bass with mussels and parsley beurre blanc

Ingredients:
4 fillets of bass each 80 g.
60 g blue shells
1 onion
4 cloves of garlic
1 dl white wine
2 table spoons of pesto
1 leaf og brick pastry

Sauce:
2 dl white wine
150 g of butter
2 cloves of garlic
25 g of parsley

Garnish:
1 carrot
1 leek

How to do:
Sea bass
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

Blue shells:
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.

Garniture:
Chop the carrot and the leek and before serving fry it gently with olive oil

Sauce:
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

 

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