Merikrottia Parmankinkussa
recipe

A delicious and visually appealing sea bass dish prepared using the sous vide method, served with wakame salad and lime mayonnaise.
Preparation Time: 45 minutes
Serving Size: 2

Ingredients:

- 400 g sea bass fillets
- 3 slices of Parma ham
- White pepper to taste
- Oil for frying
- Wakame salad
- Cooked basmati rice
- Lime mayonnaise

Lime Mayonnaise:

- 1 egg
- 1 tsp white wine vinegar
- 2 tsp freshly squeezed lime juice
- Zest of 1 lime
- 1 tbsp Dijon mustard
- 0.5 tsp salt
- A few grinds of black pepper
- 6 drops of Tabasco
- 1 tsp liquid honey
- 2 dl rapeseed oil

Instructions:

1. Remove the sea bass fillets from the bones and cut them into three equal pieces. Lightly season with white pepper.
2. Lay out the Parma ham on plastic wrap and wrap each piece of sea bass tightly in the ham.
3. Roll the wrapped fish tightly in plastic wrap and place in a vacuum bag. Remove the air from the bag.
4. Set the water bath to 45°C and cook the sea bass for 15 minutes.
5. Once unwrapped, sear the sea bass rolls in a pan until nicely colored.
6. Heat the wakame salad in the pan briefly, but do not fry it.
7. Slice the sea bass rolls and arrange them on top of the wakame salad. Serve with basmati rice and lime mayonnaise.

Lime Mayonnaise Preparation:

1. Place all the lime mayonnaise ingredients in a tall bowl.
2. Blend with an immersion blender until smooth and creamy.

Nutritional Information (per serving):

- Calories: 550 kcal
- Protein: 38 g
- Carbohydrates: 30 g
- Fat: 35 g
- Fiber: 2 g

Reviews: 4.15 (380 reviews) ★★★★★ share