Squid ink crepes with sea bass and vegetables on a spicy orange datterino cream. A first course of seafood with a delicious taste made with a delicate filling of fish and vegetables, an elegant course suitable for serving during important dinners. A recipe that will tastefully conquer the palate of our guests.
Time of realization: 2 hours
Degree of difficulty (1 to 5): 2
Ingredients for people 4
For the batter
100 g white flour
200 ml milk
50 ml cooking cream
1 egg
5 g cuttlefish ink
20 ml seed oil
½ teaspoon salt
For the filling
2 sea bass fillets cut into small pieces
½ glass of white wine
1 onion, thinly sliced
1 ripe tomato cut into slices
1 carrot cut into julienne strips
1 zucchini cut into julienne strips
1 sprig of chopped parsley
Procedure for making the crepes with cuttlefish ink
Prepare the batter for the crepes by mixing the flour with the milk, cream, egg, seed oil and a pinch of salt in a bowl.
Add the squid ink and mix well until the batter is smooth and homogeneous. Cover the bowl with cling film and let it rest in the refrigerator for half an hour.
Take the batter back, mix it well, heat a non-stick pan with a knob of butter, pour a ladle of batter, tilt and rotate the pan to distribute all the batter over the entire surface and cook for one minute only on one side.
Continue until the batter is used up and keep warm.
In a pan with a little oil, fry the onion, add the carrot, after a couple of minutes the courgette and finally the tomato and cook over high heat for a quarter of an hour.
Turn off the heat and add some chopped parsley, salt and pepper.
Put the sea bass fillets in a pan with a drizzle of oil, cook for a few minutes, deglaze with white wine and add the cooked vegetables.
Stir to mix the ingredients well and keep warm.
In a pan, heat a drizzle of oil and when it is hot add the finely chopped shallot.
Add the datterini tomatoes cut into small pieces, season with salt and pepper, add the red pepper cut in half.
Cook for a quarter of an hour until the tomatoes are very soft, remove the chilli, blend and keep warm.
Spread a pancake on the work surface, stuff it with the sea bass with vegetables, roll it up well and cut it into 3 parts, forming stuffed rolls.
Serve by placing a ladle of tomato sauce on the bottom of the plate, add the stuffed crepes and a little chopped parsley; a few drops of raw olive oil and serve hot.
The recipe was made by Patricia Dragoni.
based on 9 Review (s)
