Sea bass with crispy asparagus, spinach cream and red caviar and chive sauce
2 servings
30 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
1
Salt and pepper the perch, drizzle with lemon juice. Place in a wooden steamer for 6 minutes.
- Sea bass: 200 g
- Lemon juice: 15 ml
- Salt: to taste
- Ground white pepper: to taste
2
Clean the asparagus, coat it in flour, then dip it in beaten egg and roll it in breadcrumbs.
- Asparagus: 4 pieces
- Wheat flour: 20 g
- Chicken egg: 1 piece
- Breadcrumbs: 30 g
3
Heat the oil in a saucepan to 180 degrees. Sauté the asparagus first, then add salt.
- Vegetable oil: 100 ml
- Salt: to taste
4
For the cream, blanch spinach leaves for a few seconds in boiling water. Cool in ice water.
- Fresh spinach leaves: 50 g
5
Chop the leaves in a blender, add cream cheese and salt.
- Cream cheese: 200 g
- Salt: to taste
6
For the sauce, sauté finely chopped shallots in butter in a saucepan. Add wine and reduce the sauce by half. Add cream and reduce the mixture by half again. Add salt and pepper, remove from heat. Stir in chopped chives and salmon caviar.
- Butter: 10 g
- Shallots: 2 pieces
- White wine: 40 ml
- Heavy cream: 50 ml
- Salt: to taste
- Ground white pepper: to taste
- Chives: 1 bunch
- Wild salmon caviar: 3 tablespoons