Asian style parcel of sea bass with shallots and ginger

Asian style parcel of sea bass with shallots and ginger
Why shallots : Shallots intensify the flavour of the sea bass.
Category : Fish
Type of dish : Fish or shellfish
Number of servings : 4
Cooking time : 25 minutes
Ingredients : 4 fresh sea bass fillets, skin removed
1 g fresh ginger
1 clove of garlic
50 g shallot
1 spring onion
½ dl olive oil
50 g shiitake
50 g bean sprouts
½ dl Kikkoman sauce
25 g ginger syrup
10 g sherry vinegar
Preparation :
How to prepare : Peel and halve the shallots lengthwise and chop finely into thin rings. Remove the stems from the shiitake and thinly chop the cap. Slice the spring onion diagonally. Finely chop the garlic. Finely slice the ginger (peel the ginger first). Fry the vegetables gently in a little olive oil. Deglaze with the kikkoman sauce, ginger syrup and vinegar. Season the vegetables. Drain the vegetables in a sieve and collect the juices in a pan. Bring the juices to the boil and add the olive oil drop by drop to bind the sauce. Leave the sauce to reduce until thickened. Place the sea bass fillets between two sheets of cling film and flatten. Season the fish with salt and pepper. Place some of the vegetable filling onto each piece of fish and roll up like a parcel. Fasten each parcel with a cocktail stick. Place the parcels in an oven dish and cook in a pre-heated oven at 80 degrees for 8 minutes. Serve immediately dressed with a little sauce.
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