Earl Grey tea-infused sea bass with black rice and beetroot

Earl Grey tea-infused sea bass with black rice and beetroot

Total: 5 hr | Active: 1 hr
gluten-free
Nutritional value / people: 651 kcal
, Fat: 36 g
, Carbohydrate: 53 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

5dl water
4bags Earl Grey tea, 1 bag cut open
1 star anise
400g fillet of sea bass (organic)

Rice

1tbsp butter
250g Venere rice
4dl water
1tsp salt
½bunch chervil, roughly chopped

Earl Grey beurre blanc

2tbsp herbal vinegar
1 shallot, finely chopped
100g butter, cut into pieces, cold
salt and pepper to taste

To fry

1tbsp clarified butter
2 raw beetroots, thinly sliced
¼tsp salt
a little pepper
¼tsp salt
½bunch chervil, leaves torn off
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How it's done

Marinade

Bring the water to the boil, add the sealed teabag and allow to steep for approx. 5 mins. Remove the teabag, add the star anise and the contents of the teabag, leave to cool. Add the fish, turn once, cover and marinate in the fridge for approx. 4 hrs. Set aside 200 ml of the marinade for the sauce.

Rice

Heat the butter in a pan. Add the rice and sauté while stirring. Pour in the water, season and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins., stirring occasionally, mix in the chervil.

Earl Grey beurre blanc

Place the reserved marinade, vinegar and shallot in a pan and bring to the boil. Turn down the heat, reduce the liquid to approx. 50 ml, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.

To fry

Heat the clarified butter in a non-stick frying pan. Season the beetroot, cover and fry for approx. 10 mins., stirring occasionally. Remove the lid, fry for a further 5 mins., remove from the pan and keep warm. Heat a little more clarified butter in the same pan, if necessary. Wipe the marinade from the fish fillets. Salt the fish, place in the pan (skin side down) in batches, fry for approx. 2 mins. Turn the fillets and fry for approx. 1 min. until cooked. Serve the rice and beetroot with the fish fillets and the beurre blanc, garnish with the chervil.

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