Sea bass with coriander cream en papillote

Step by step recipe:

  1. 10 min.Sea bass with coriander cream en papillote : Photo of step #1
    Prepare 4 leeks, keeping only the white part (the green leaves can be used in another recipe).
  2. 5 min.Sea bass with coriander cream en papillote : Photo of step #2
    Cut the leeks into thin julienne strips.
  3. 3 min.Sea bass with coriander cream en papillote : Photo of step #3
    Prepare 1 shallot and chop finely.
  4. 1 min.Sea bass with coriander cream en papillote : Photo of step #4
    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.
  5. 4 min.Sea bass with coriander cream en papillote : Photo of step #5
    Add the leeks and cook until soft, stirring regularly.

    Set aside.
  6. 5 min.Sea bass with coriander cream en papillote : Photo of step #6
    Rinse and and dry 1 bunch coriander . Pick off the leaves and discard the stalks.
  7. 2 min.Sea bass with coriander cream en papillote : Photo of step #7
    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.
  8. 5 min.Sea bass with coriander cream en papillote : Photo of step #8
    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.
  9. 2 min.Sea bass with coriander cream en papillote : Photo of step #9
    Lay a sheet of cooking parchment in front of you.

    Spread a thin layer of the julienne of leeks in the centre.
  10. 3 min.Sea bass with coriander cream en papillote : Photo of step #10
    Lay a fish filet on top and pour some of the coriander cream sauce over.
  11. 2 min.Sea bass with coriander cream en papillote : Photo of step #11
    Fold up into a parcel.

    Make all the papillotes like this.
  12. 10 min.Sea bass with coriander cream en papillote : Photo of step #12
    Bake for 20 minutes.
  13. Sea bass with coriander cream en papillote : Photo of step #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.

Source:

Home made.

Grade this recipe

Grade this recipe