Sea bass with coriander cream en papillote


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".
63 K 4.7/5 (21 reviews)
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Last modified on: February 19th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 40 min.
Cooking: 15 min.
All in all: 55 min.
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Step by step recipe


Stage 1 - 10 min.
Sea bass with coriander cream en papillote
Prepare 4 leeks, keeping only the white part (the green leaves can be used in another recipe).

Stage 2 - 5 min.
Sea bass with coriander cream en papillote
Cut the leeks into thin julienne strips.

Stage 3 - 3 min.
Sea bass with coriander cream en papillote
Prepare 1 shallot and chop finely.

Stage 4 - 1 min.
Sea bass with coriander cream en papillote
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.

Stage 5 - 4 min.
Sea bass with coriander cream en papillote
Add the leeks and cook until soft, stirring regularly.

Set aside.

Stage 6 - 5 min.
Sea bass with coriander cream en papillote
Rinse and and dry 1 bunch fresh coriander (cilantro) . Pick off the leaves and discard the stalks.

Stage 7 - 2 min.
Sea bass with coriander cream en papillote
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.

Stage 8 - 5 min.
Sea bass with coriander cream en papillote
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.

Stage 9 - 2 min.
Sea bass with coriander cream en papillote
Lay a sheet of cooking parchment in front of you.

Spread a thin layer of the julienne of leeks in the centre.

Stage 10 - 3 min.
Sea bass with coriander cream en papillote
Lay a fish filet on top and pour some of the coriander cream sauce over.

Stage 11 - 2 min.
Sea bass with coriander cream en papillote
Fold up into a parcel.

Make all the papillotes like this.

Stage 12 - 10 min.
Sea bass with coriander cream en papillote
Bake for 20 minutes.

Stage 13
Sea bass with coriander cream en papillote
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %80 RDI=7 %90 RDI=10 %1,610 RDI=80 %6,760 RDI: 80 %
Per 100 g7 RDI=3 %4 RDI=0 %5 RDI=1 %90 RDI=5 %400 RDI: 5 %
Per person30 RDI=10 %20 RDI=2 %20 RDI=3 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Fish
How much will it cost?
  • For 4 people : 8.70 €
  • Per person : 2.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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