Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
15,5305/5 for 17 ratings
Last modified on: February 19th 2017
For 4 people, you will need:
1 
1 bunch 
1 teaspoon lemon juice
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 37 min. | 15 min. | 52 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 5 min.
Cut the leeks into thin julienne strips.
Stage 4 - 1 min.
Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot, add the chopped shallot, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 5 - 4 min.
Stage 6 - 5 min.
Rinse and and dry 1 bunch coriander . Pick off the leaves and discard the stalks.
Stage 7 - 2 min.
Put into a blender bowl or goblet: 150 ml liquid cream, 1 teaspoon lemon juice, salt, pepper and the coriander leaves.
Blend until well mixed.
Refrigerate until needed.
Blend until well mixed.
Refrigerate until needed.
Stage 8 - 5 min.
Preheat the oven to 360°F (180°C).
Prepare the fillets of sea bass: carefully remove the skin and any remaining bones. Rinse and dry the fillets.
Salt and pepper on both sides.
Prepare the fillets of sea bass: carefully remove the skin and any remaining bones. Rinse and dry the fillets.
Salt and pepper on both sides.
Stage 9 - 2 min.
Lay a sheet of cooking parchment in front of you.
Spread a thin layer of the julienne of leeks in the centre.
Spread a thin layer of the julienne of leeks in the centre.
Stage 10 - 3 min.
Lay a fish filet on top and pour some of the coriander cream sauce over.
Stage 11 - 2 min.
Fold up into a parcel.
Make all the papillotes like this.
Make all the papillotes like this.
Stage 12 - 10 min.
Bake for 20 minutes.
Stage 13
It is always best to serve papillotes still sealed. Your guests can then open the little parcels themselves and enjoy the wonderful aromas that escape.
Remarks
If you have some of the coriander cream sauce left over after making up the papillotes, serve it to accompany the fish, but well chilled, as the coriander has more flavour when it is fresh and raw.
You can, of course, use other fish instead of sea bass: whiting, sole, etc.
You can, of course, use other fish instead of sea bass: whiting, sole, etc.
Nutritional information
How much will it cost?
- For 4 people : 8.70 €
- Per person : 2.18 €
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Pistachio panna cotta with custard, Firied fillet of sea bream with polenta, Maroilles cheese quiche, Apricot fool, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, "Land and sea" kebabs, Fish in white wine, Pollack fillet baked with rice and vegetables., Rolls of fish in smoked ham, ... All |
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Chinese style chicken, Maroilles cheese quiche, Warm Leek and Potato Salad, Leek and artichoke tart à la piémontaise, Cassoulet, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Welsh (French Welsh Rarebit), Warm haricot bean salad, Italian style gratin, Surprise eggs, Ham "friand" pie, ... All |
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