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".
62 K 4.7/5 (21 reviews)
55 min.
Easy
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
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 15 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 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
Like these other recipes: Flamiche, Sausage with duchess potatoes and a Mont d'Or fondue , Creamy artichokes, Cervelle de Canut, Cocotte eggs with Comté, ... See them all 165
Leek
Like these other recipes: Potimarron and leek soup, Roasted vegetables with thyme and green sauce, Sautéed chicken with leeks, Welsh-style potato purée, Chinese style chicken, ... See them all 71
Fish fillet
Like these other recipes: Pollack fillet baked with rice and vegetables., Sea bass with Indian spices, Rolls of fish in smoked ham, Fish Mousselines, Crunchy little pieces of fish, ... See them all 28
Olive oil
Like these other recipes: Cauliflower and avocado rémoulade, Bruschetta, Ramekins of duchess potatoes, Canapés of red mullet with poppy seeds, Spinach and chick peas "à la milanaise", ... See them all 511
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