Gastronomixs

Sea bass in carta fata with aromatics

Carta fata is a new type of cooking paper that does a great job of preserving natural aromas. This is a perfect recipe for preparing mise en place. This recipe showcases an extraordinary combination of aromas.

Sea bass in carta fata with aromatics

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Ingredients

10

 

sea bass fillets

2

dl

fish fond

1

 

fennel bulb

5

 

vanilla beans, cut in half lengthwise

5

 

red chilli peppers

2

tbsp

olive oil

 

 

fleur de sel

Preparation method

  • Skin the sea bass fillets.
  • Remove the hard and bitter-tasting core from the fennel, and slice the rest of the fennel into thin flakes.
  • Char the chilli peppers over an open flame or under the oven grill or salamander grill,
  • Cut ten 30cm sheets of carta fata.
  • On each, place some fennel, half of a vanilla bean, and half a charred pepper.
  • Top with a sea bass fillet and sprinkle lightly with fleur de sel.
  • Lastly, add the fish fond and olive oil.
  • Fold up and tie the carta fata closed, and place in a preheated 180°C open for approximately 15 minutes.
  • Open the carta fata at the table, to release all the delicate aromas for your guests.

Serving suggestions

  • As a composition with a salad of Ratte potatoes.
  • As a component in a main course, e.g. with noodles, couscous, or quinoa.

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