Garlic sea bass criollo rice with coconut and pigeon pea puree
0.75 h
4 raciones
Difficulty:
Media
Ingredients
GARLIC SEA BASS
6 oz thickly cut sea bass fillets
4 oz butter
2 heads garlic (diced)
Salt
Pepper
1 spoonful diced fresh parsley
Juice of ½ lemon
COCONUT RICE
4 cups rice
2 cups water
2 cups coconut milk
Salt to taste
PIGEON PEA PURÉE
Pigeon peas
Onion
Garlic
Sweet chilli.
METHOD
GARLIC SEA BASS
- Season the sea bass fillets on both sides. Heat up a spoonful of salt-free butter in a Teflon pan until it melts and starts to foam. Put the sea bass fillets in the pan and fry for 3-4 minutes on each side on a medium flame. Remove the fish from the pan and set aside.
- Add the remaining butter into the same pan and sweat the diced garlic on a low flame until soft but NOT browned. If cooked too much, the garlic will taste bitter.
- Add in the parsley and lemon juice and simmer for a further minute. Bathe the sea bass in this sauce.
COCONUT RICE
- Put a pan on a high flame to heat up and add in the coconut milk, water and salt; bring to the boil, stirring from time to time.
- Once boiling, add in the rice. Stir well, then cover.
- Once the rice is dry, stir it and lower the heat. Cook until the rice is fluffy.
PIGEON PEA PURÉE
- Cook the pigeon peas in water with the onion, garlic and 'criollo' chilli.
- Cook for about 30 minutes or until the pigeon peas are very soft.
- Strain and set the stock aside.
- Blend the pigeon peas with a little of the stock until a creamy mash is obtained.
- Then season.
