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".
82 K 4.7/5 (21 reviews)
55 min.
Easy
8.70 €
4 people
9 IngredientsLast modified on: February 19th 2017
For 4 people, you will need:
- 1
4 leeks - 2
1 shallot - 3
3 tablespoons olive oil - 4
1 bunch fresh coriander (cilantro) - 5
150 ml liquid cream - 6
1 teaspoon lemon juice - 7
4 fillets fish - 8
salt - 9
pepper - Total weight: 1,705 grams
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.
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 fresh coriander (cilantro) . 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.
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 recipe | 120 RDI=50 % | 80 RDI=7 % | 90 RDI=10 % | 1,610 RDI=80 % | 6,760 RDI: 80 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 5 RDI=1 % | 90 RDI=5 % | 400 RDI: 5 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 20 RDI=3 % | 400 RDI=20 % | 1,690 RDI: 20 % |
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)
Liquid cream
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Fish fillet
Like these other recipes: Fillet of sea bass and Jerusalem artichokes with lemon, Creamy "terre et mer" pots, Sea bass with Indian spices, Fish fillet in express cooking envelope, Fish in a seed crust, ... See them all 33
Leek
Like these other recipes: Nicholas's fish, Sliced veal with leeks and mushrooms, Hearty leek and sprout soup, Creamy "terre et mer" pots, Vegetable stock, ... See them all 76
Olive oil
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Pea risotto "Mantecare", Zucchini and tomato tartines au gratin, Cauliflower coconut curry, Cretan Bread, ... See them all 557
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