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


Gesamtzeit: 5hr
Davon Zubereitungszeit: 60m

Portionen
Für 4 people


Ernährungsinformation

Enthält 651 Kcal, 26g Protein, 53g Kohlenhydrate, 36g Fett


Zutaten

  • Marinade
  • 4 bags Earl Grey Tee, 1 bag cut open
  • 1 Sternanis
  • 5 dl Wasser
  • 400 g fillet of sea bass (organic)
  • Rice
  • 1 tbsp Butter
  • 250 g Venere-Reis
  • 1 tsp Salz
  • 4 dl Wasser
  • 0.5 bunch Kerbel, roughly chopped
  • Earl Grey beurre blanc
  • 1 Schalotte, finely chopped
  • 2 tbsp Kräuteressig
  • Salz, Pfeffer, nach Bedarf
  • 100 g Butter, cut into pieces, cold
  • To fry
  • 1 tbsp Bratbutter
  • 2 rohe Rande, thinly sliced
  • 0.25 tsp Salz
  • 0.5 bunch Kerbel, leaves torn off
  • a little Pfeffer

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Anleitung

  • 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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