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".
18,6895/5 for 17 ratings
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Last modified on: February 19th 2017

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.15 min.52 min.
Keeping: Should be eaten immediately.
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Step by step recipe


Stage 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).

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

Stage 3 - 3 min.
Sea bass with coriander cream en papillote : Photo of step #3
Prepare 1 shallot and chop finely.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 12 - 10 min.
Sea bass with coriander cream en papillote : Photo of step #12
Bake for 20 minutes.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,615 Kcal or 6,762 Kj124 gr77 gr90 gr
81 %48 %7 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
95 Kcal or 398 Kj7 gr4 gr5 gr
5 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
404 Kcal or 1,691 Kj31 gr19 gr23 gr
20 %12 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Shallot confit tart, Little vanilla, clementine and chestnut verrines, Thin endive tart, Fresh spinach with cream, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Nicholas's fish, Red sea bream fillets in a soy-sauce marinade, Fish "à la Bordelaise", Fillet of pollack cooked in two stages, ... All
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Couscous, Ramekins of duchess potatoes, Gratin du Nord, Leeks in vinaigrette , ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Pesto, Morel risotto with Vin Jaune and Mont d'Or, Greek salad, Quartet of brassicas with cream , ... All

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