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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".
84 K 4.7/5 (21 reviews)619557
Last 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 seas bass fillet - 8
Salt - 9
Pepper - Total weight: 1,505 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 | 98 RDI=152 % | 76 RDI=29 % | 105 RDI=145 % | 1,206 RDI=60 % | 5,052 RDI: 60 % |
| Per 100 g | 6 RDI=10 % | 5 RDI=2 % | 7 RDI=10 % | 80 RDI=4 % | 336 RDI: 4 % |
| Per person | 24 RDI=38 % | 19 RDI=7 % | 26 RDI=36 % | 301 RDI=15 % | 1,263 RDI: 15 % |
How much will it cost?
- For 4 people : 22.70 €
- Per person : 5.70 €
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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: Curried mussels with cabbage, Morbiflette, Creamy Winter Vegetable Soup, Lemon creams, Pear and strawberry verrine with tiramisu cream, ... See them all 175
Sea bass fillet
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Leek
Like these other recipes: Sautéed green vegetables, Rustic chicken and mushroom pie, Filo leeks and cheese tart, Icelandic-style fish and vegetable pie, Fried bread with leek and poached egg , ... See them all 77
Olive oil
Like these other recipes: Roast Brussels sprouts with sage and lemon, Fougasse with bacon and Comté, Two-olive ciabatta, Pork sautéed with green beans, Asian style, Verrine of avocado mousse and crab, ... See them all 562
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