|20||g||Knorr Professional Garlic Puree 750g|
|1.8||kg||Spinach washed & drained|
|500||ml||Meadowland Double – the benefits of double cream without the disadvantages|
|25||g||KNORR Fish Bouillon Powder 3 x 50L|
Pick the spinach leaves removing any large stalks and wash. Pre heat an oven to (180º C) (350ºF) gas
4. Warm the service plates.
1. Trim the sea bass fillets of any excess skin make sure scales are removed and the fillet is pin boned.
Brush with herb paste and lemon juice.
2. Place half oil in a saute pan, heat over a medium to high heat, place the fish skin side down cook for
2 - 3 minutes till golden in colour. Turn over and finish cooking in the pre heated oven.
3. Remove the fillets from the pan, deglaze with the cream and wine, reduce by about two thirds and
add the fish bouillon paste to flavour and season the sauce, mix well.
4. Heat the remaining oil, in a pan, over a high heat and add the spinach cook for 2 – 3 minutes to
wilted texture. Adjust the flavour and consistency as required.
5. Place the wilted spinach in the centre of plate top with the roasted sea bass and drizzle the cream
Serve with boiled jersey royals rolled in FLORA original.
Can be applied to other single portion white fish fillet.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent
Each Serving of Roast sea bass on a bed of wilted spinach with a fish cream reduction contains
of an adults guideline daily amount