Seabass Roll

34 mins
Serves 1
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Directions

  1. 1Combine seabass pieces, parsley, salt, eggs, and cream in a food processor.
  2. 2Combine seabass pieces, parsley, salt, eggs, and cream in a food processor.
  3. 3Combine seabass pieces, parsley, salt, eggs, and cream in a food processor.
  4. 4Process until a smooth mixture forms.
  5. 5Process until a smooth mixture forms.
  6. 6Process until a smooth mixture forms.
  7. 7Transfer the mixture to a pastry bag.
  8. 8Transfer the mixture to a pastry bag.
  9. 9Transfer the mixture to a pastry bag.
  10. 10Prepare a seabass fillet by removing the skin and bones and cleaning.
  11. 11Prepare a seabass fillet by removing the skin and bones and cleaning.
  12. 12Prepare a seabass fillet by removing the skin and bones and cleaning.
  13. 13Drizzle oil over the prepared fillet.
  14. 14Drizzle oil over the prepared fillet.
  15. 15Drizzle oil over the prepared fillet.
  16. 16Place the fillet on parchment paper, and spread the mixture on top
  17. 17Place the fillet on parchment paper, and spread the mixture on top
  18. 18Place the fillet on parchment paper, and spread the mixture on top
  19. 19Roll tightly, then wrap in plastic wrap.
  20. 20Roll tightly, then wrap in plastic wrap.
  21. 21Roll tightly, then wrap in plastic wrap.
  22. 22Cook in a water bath at 60° for 15 minutes
  23. 23Cook in a water bath at 60° for 15 minutes
  24. 24Cook in a water bath at 60° for 15 minutes
  25. 25Slice the roll and sear with a blowtorch.
  26. 26Slice the roll and sear with a blowtorch.
  27. 27Slice the roll and sear with a blowtorch.

Ingredients

  • 1 seabass fillet
  • 1 seabass fillet
  • 1 seabass fillet
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil

Equipment

food processorpastry bagknifeparchment paperplastic wrapblowtorch