SEA BASS WITH HOT POTATO, ROSEMARY AND OLIVE OIL SOUP


  • 4 sea bass fillets 

 Vinaigrette

  • 10,14 oz of extra virgin oil
  • 2,53 oz cherry vinegar
  • 0,66 lb peeled and chopped tomatoes
  • 0,066 lb seedless raisins
  • 0,044 lb can roasted pine nuts
  • 2 tablespoons
  • Salt and pepper to add flavor
 
Hot Potato, Rosemary and Olive Oil Soup
  • 0,77 lb peeled and quartered potatoes
  • 27,05 oz fish broth
  • 0,22 lb Chopped onion
  • 10,14 oz of oil
  • A sprig of fresh rosemary
  • Salt and pepper to add flavor

 

For the vinaigrette, heat the sherry vinegar in a pan to the boiling point. Add parsley and seedless raisins, olive oil, pine nuts and chopped tomatoes and remove from heat. Add the flour and salt to taste.

For the soup, put the onions, potatoes and rosemary together with the fish broth in a sauce pan. Heat it to the boiling point and cook over low heat for 15 minutes. Remove from heat and blend with hand blender until soft.

Add the olive oil to the potato mixture in the bowl, stirring.

For the sea bass, heat the oil in a frying pan and season the fish fillets. When the oil is red, add the fillets with the skin down and cook for 1-2 minutes until the skin turns golden. Turn it over and cook for another minute. Take the fillets from the pan and hold them in the oven at 352 degrees for about 5 minutes or as long as you want to complete the cooking process.

Put the fish fillets on four plates and put a spoonful of vinaigrette on top of them. Pour the hot potato, rosemary and olive oil soup around the fillet as well.put the fish fillets on the plate with a spoonful of salad dressing on their clothes. We also offered hot potato, rosemary and cooking soup to the fillet.

ENJOY YOUR MEAL
 

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