Home » Paupiettes of sea bass with Artichoke and almonds and lime mayonnaise

Paupiettes of sea bass with Artichoke and almonds and lime mayonnaise

by Ada Parisi
5 min read

A simple fish dish, refined and not too heavy on the pockets: sea bass rolls (but also the sea bream or any other white fish prefer) with Artichoke and almonds, with a lime mayonnaise and artichoke hearts stuffed with. Is’ one of the dishes that will prepare for new year's Eve all about fish. This year I decided not to sacrifice either the palate nor my wallet and I'm so studying a menu that can combine goodness, elegance and economy. In this sense, stuffed fish fillets are an excellent solution: the filling is substantial and therefore becomes less than the amount of food you put in the pot, artichokes are in season and the homemade mayonnaise and flavored with lime and parsley goes well with both fish with artichokes. I considered 2 head rolls, But if you decide to serve this dish inside the new year a roll per person is sufficient.

Ingredients for 4 people:

for the spring rolls

  • 4 Sea Bass fillet already (If you serve a roll to head voting age is two) and with skin
  • 4 artichokes
  • stale breadcrumbs as required
  • chopped parsley as required
  • Timo as required
  • salt and pepper
  • a spring onion
  • extra virgin olive oil as required
  • 20 grams chopped almonds
  • Hawaiian red salt (Optional)

for the artichoke hearts stuffed with

  • 4 artichokes
  • stale breadcrumbs as required
  • 30 grams of grated pecorino cheese
  • chopped parsley as required
  • extra virgin olive oil as required

for the lime mayonnaise

  • 4 egg yolks
  • 2 teaspoons Dijon mustard
  • just enough lime juice
  • salt to taste
  • 500 milliliters of slightly fruity extra virgin olive oil or sunflower seeds
  • little parsley

Clean all and 8 artichokes by removing the ends and tough leaves, then cut them in half, empty them of ' Baba’ and put them in a bowl with water acidulated with lemon juice. Leave them to soak for 10 minutes, then dry them thoroughly and cut 8 half into thin slices, putting aside the remaining 8. Finely chop the spring onion, thyme and parsley. Place in a pan a drizzle of olive oil and the onion and let it dry over low heat. Then add the artichokes and parsley: season with salt and pepper and saute for 5 minutes over very alive. Must remain crunchy because it will finish cooking in the oven. When they are cooked, Add the chopped almonds and 2 or 3 tablespoons bread crumbs, that will only serve to act as a binder and absorb moisture.

Wash fish fillets by removing any plugs with the aid of tweezers (We don't want to end up a plug in her throat to our guests, true?), brush them with a little oil and put over each fillet skin side a little of the filling of artichokes on the side of the pulp, then roll up on itself the tenderloin until it forms a roll that you stop with a skewer (of iron, because wooden ones fail to pierce the skin of the fish) or tying it with some’ of kitchen string (easiest and also nice to see if you want to serve them linked). Salt lightly, arrange on a baking tray lined with parchment paper and bake at 200 degrees, dry place to 10-12 minutes.

For the artichoke hearts stuffed with, mix in a Bowl a little’ breadcrumbs (use more or less depending on the size of the artichoke hearts), the pecorino and parsley. Season with salt, pepper and add as much olive oil as necessary to the mixture puffs and Garnet. Prick each artichoke halves with the prongs of a fork (so bake before) and fill each half with this mixture, pressing down firmly, so put more filling can. Cook in the same pan of fish and for the same cooking time.

While fish and artichoke bake, prepare the mayonnaise: put the yolks in a bowl, mustard and a pinch of salt and mount with the whip at maximum speed for 10 minutes, then start adding flush with extra virgin olive oil or seed oil continuing to beat until mixture is thick and glossy. Merge finally lime juice (use more or less depending on the degree of acidity that you prefer) and the finely chopped parsley.

Serve the rolls of sea bass and artichokes stuffed with artichoke hearts and lime mayonnaise, garnish the platter with a lime and a leaf of parsley. If you like you can put on the rolls a few grains of Hawaiian red salt, Perfect with fish.

THE PAIRING: With this second fish dish we chose a white wine from Sardinia. Juannisolu Vermentino di Gallura is a product from the cellars Surrau in the countryside of Arzachena. Is’ a white wine with great minerality, with aromas of white flowers and with a slightly bitter aftertaste, characteristic of this vine.

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marianna December 29, 2013 - 19:40

list ready, the ingredients are almost all, thanks for your advice , I'll let you know later. Best wishes to you and good luck to me.

Sicilians creative in the kitchen December 29, 2013 - 22:27

Magnificent! For any problem which I am here. If I can give you some advice in advance, It is quite difficult to pierce the skin of the fish. Two alternatives: or remove the skin and you help make the fillets without skin from fishmonger, or if you want to keep the fish hole with a skewer.. Third idea, rather than puncture it tie it with a piece of kitchen string and make a bow: will stand firm and will also be very nice to see! Let me know! ADA

Silvia December 23, 2013 - 23:12

Hi Ada, see that we!! So best wishes to you!! And if we don't feel good preparation for the new year!!

Sicilians creative in the kitchen December 23, 2013 - 23:19

A big hug Silvia!!! So, I'm trying!!!! Merry Christmas!

Valentina December 23, 2013 - 22:19

Hi Ada, first of all thanks for your comment… don't apologize, I also can't always pass but I will follow you and respect you… and then I know you're there, even if you don't go, this is the most important thing :) <3 These rolls are wonderful and then the lime mayonnaise… you are fantastic! It's me that I learn much here, but just as much :) A big hug and Merry Christmas, to be happy and serene :**

Sicilians creative in the kitchen December 23, 2013 - 22:49

Hello Vale, you know I want to be more present, but time is what it is! We learn each other and this is the most beautiful thing! A big hug, I wish you a wonderful Christmas! ADA

Lalla - Simply Cooking December 23, 2013 - 09:31

You said well: goodness elegance and economy, you wrote everything well Fish Dinner. We are always in line with the choices ;-).
A kiss and a dear WISHES HAPPY HOLIDAYS!

Sicilians creative in the kitchen December 23, 2013 - 12:02

Hi dear! To you too, a hug and a big kiss. Merry Christmas, happy holidays!!!

annaferna December 23, 2013 - 07:22

mammamia Ada sumptuous recipe that despite its simplicity!! I already have in mind where and how to use it :P
ADA , I take this opportunity to make the most affectionate wishes for a Merry Christmas, wishing you also a sparkling new year <3

Sicilians creative in the kitchen December 23, 2013 - 12:03

Thank You Anna! You are a treasure as always. I like the idea of ​​a year crackling… let's hope!!! A hug, ADA

Tamara December 22, 2013 - 23:26

excellent dearest Ada, just the idea of ​​spending a little’ less and still eat well…a hug and New Year's greetings

Sicilians creative in the kitchen December 22, 2013 - 23:34

Thanks Tamara, happy holidays!


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