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Fillet of sea bass with cheese wafer & saffron cream
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Via San Leonardo, 8r - Florence - Tel. 055.225805 www.chaletfontana.it
Fillet of sea bass with cheese wafer & saffron cream
Ingredients:
2 sea bass of about 350gr each
200 gr slivers of "fossa" sheep's cheese
2 packets of powdered saffron
200 cc of fresh cream
2 spoons of extra virgin olive oil
Salt and pepper to taste
A few leek leaves
Preparation:
Fillet the sea bass, then roll into cylindrical shapes, leaving the white meat facing upwards. Create slender tie strips from the leek leaves to tie the bass rolls, add salt, then place in an oiled oven dish and oven cook for 15 minutes at 200°. Meanwhile heat a non-stick frying pan, add and melt the slivers of sheep's cheese. Using a spatola to detach it from the sides of the pan, place in a small mould (or bowl). Turn upside down, cool and then remove from mould. An empty cheese "bowl" like this must be made for each serving. Prepare the sauce by gently heating the cream in a small pan, then add the saffron and a pinch of salt. Bring slowly to the boil and cook for 5 minutes to thicken. Spread the saffron cream on each plate, place the cheese bowl on one side and fill with 4 rolls of sea bass.
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