Bass Fillets with Eggplants and Zucchini Flower Sauce
calories: medium
category: Fish
cost: medium
difficulty: easy
preparation time: 40
Ingredients
Bass fillets 600 gr.
Eggplants 300 gr.
Garlic 3 cloves
Fresh marjoram 60 gr.
Shallots or Onions 60 gr.
Bay leaves 2 leaves
Anchovies 2 fillets
Zucchini flowers 90 gr.
Bass broth 200 cc.
Spring onions 90 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Eggplants 300 gr.
Garlic 3 cloves
Fresh marjoram 60 gr.
Shallots or Onions 60 gr.
Bay leaves 2 leaves
Anchovies 2 fillets
Zucchini flowers 90 gr.
Bass broth 200 cc.
Spring onions 90 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Peel the bass fillets and roll them around. Cover each fillet with very finely cut eggplant slices seasoned with salt and fresh marjoram. Tie them with chive stems. Braise the fillets in the olive oil adding a little salt.
Prepare the sauce adding the sliced shallots or onions, the garlic cloves, bay leaves, fresh marjoram and the anchovy fillet to the oil in a pan and brown.
Just before the end, add the zucchini flowers and cook the sauce until it becomes tasty. Remove the bay leaves and blend. Add enough fish broth made from the bass to make the sauce smooth and dense enough.
Arrange the bass fillets on the serving dish and add a julienne of spring onions. The Chef's tips We recommend you drink a white wine Orvieto with your dish. Curiosity Often a julienne of vegetables is added to dishes to enhance their presentation. This means that they are cut into shreds and sprinkled over the top.
Prepare the sauce adding the sliced shallots or onions, the garlic cloves, bay leaves, fresh marjoram and the anchovy fillet to the oil in a pan and brown.
Just before the end, add the zucchini flowers and cook the sauce until it becomes tasty. Remove the bay leaves and blend. Add enough fish broth made from the bass to make the sauce smooth and dense enough.
Arrange the bass fillets on the serving dish and add a julienne of spring onions.
