Sea bass with mashed potatoes and creamy sauce with pink peppercorn Assorted fruits Black Pearl Salad Lisboa Velha Branco / Um Vinho branco de Lisboa, Portugal.
Pink Sea Bass for a Pirate Dinner Wash the fish and remove the black membrane from the belly. Season with fine sea salt and white pepper. Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried). Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it. The fish cooks quickly, so prepare the fruit and side dish for a dish first. Next, the cream sauce. Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns. Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered. Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
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timeasmymeasure
no subject
Date: 2026-02-27 04:36 pm (UTC)And cherish like a tender Rose.
For now I'll only give you the recipe.)
Date: 2026-02-27 04:59 pm (UTC)Wash the fish and remove the black membrane from the belly.
Season with fine sea salt and white pepper.
Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried).
Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it.
The fish cooks quickly, so prepare the fruit and side dish for a dish first.
Next, the cream sauce.
Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns.
Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered.
Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
Re: For now I'll only give you the recipe.)
Date: 2026-02-27 05:05 pm (UTC)Not a bad start!
And a great recipe!
Include me as grateful.
Re: For now I'll only give you the recipe.)
Date: 2026-02-27 05:12 pm (UTC)