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Ingredients for 2 people 2 sea bass fillets3 avocados 2 Florina's bell peppers 150gr rice for the risotto half onion 100gr cooking cream a glass of dry, white wine chicken gravy grated parmesan cheese potatoe chips with paprika lemon juice salt pepper |
Execution:Spice the fish covering it with fine slices of avocado, bundle it up with plastic wrap and put in it the fridge. Make an English whipped cream and stir it with a mashed avocado. Spice again and add some lemon juice. Stir 50gr of butter with an avocado. Then, make the chips. Saute the onion with little butter and then add the rice -after sauting it snuff it with the wine. Add gradually the gravy, then add the avocado butter, little cooking cream and the parmesan cheese. Fry the fish in both sides on a nonstick paper. Fill in the bell peppers with the risotto and make small millefeuille with the chips and the mousse. Snuff the fish with the juice of a half lemon. |
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