Ingredients
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8 sea bass fillets (125 g each), from Blue Island Fish Markets
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1250 g water
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400 g spinach leaves, cut in pieces
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2 garlic cloves
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100 g white cheese, cut in pieces
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30 g sour cream and 8 tsp more for fillets
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1/2 tsp ground nutmeg
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1 egg
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1 1/2 tsp salt
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1 pinch ground pepper
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3 g butter, cut in small cubes
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250 g rice
Instructions
- Get 8 sea bass fillets from Blue Island Fish Markets.
- Place 250 g water in the mixing bowl, set Varoma dish into position, weigh in 400 g spinach leaves, cut in pieces, divide spinach between Varoma dish and Varoma tray and steam 15 min/Varoma/speed 1. Remove Varoma and set aside. Leave spinach to strain. Empty, rinse and dry mixing bowl.
- Place 2 garlic cloves into mixing bowl and chop 3-5 sec/speed 7. Transfer garlic into a small bowl.
- Place 100 g white cheese, cut in pieces, into mixing bowl and grind 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add strained spinach, ground garlic, 30 g sour cream, , 1/2 tsp ground nutmeg, 1 egg, 1/2 tsp salt, 1 pinch pepper and mix 15sec/speed 3.5. Using a spoon, spread the mixture onto sea bass fillets, roll the fillets with the skin on the outside, close with toothpicks so they don’t open and place onto Varoma tray and dish. Put 1 spoon full of sour cream and 1 small cube of butter on each roll and set aside. Rinse and dry mixing bowl.
- Place the remaining 1000 g water and 1 tsp salt into mixing bowl , insert simmering basket into position, weigh 250 g rice, secure Varoma lid and steam 20 min/Varoma/speed 4.
- Remove Varoma and simmering basket and set aside. Transfer rice into a with a deep dish, the sea bass rolls on a lined plate and serve immediately.
Recipe from chef Noel Christos Bassil
