Sea bass with herb puree

2_07381 SEA BASS with PURE HERBS and seafood INGREDIENTS for 4 people: A branzino Hulk, opened from the back of lisca and bowels of approximately 800 g, 40 g of mashed potato flakes for instantaneous, 70 ml milk, one tablespoon of butter, an egg yolk, 5 sprigs parsley, Sage, Rosemary, thyme and marjoram, 300 g of purified mussels, 100 g Prawn tails, 5 tablespoons olive oil, 3 tablespoons of lemon juice, a large ripe tomato, a clove of garlic, 2 tablespoons of grated Parmesan cheese, salt and pepper.

Preparation: 25 minutes cooking time: 33 minutes per serving: 417 Calories Washing the shell Mussels under running water by scraping them with a Pocket knife, then place them in the bowl, cover with cold water with a tablespoon of salt and keep them soaking up when open.

Bring to a boil in a pot 1, 5 l of water, add a tablespoon of salt and 2 tablespoons of lemon juice, plunge shrimp tails wash and boil for two minutes and then drain.

Delete the code, leaving shells attacked the codine, remove the black strands on the convex part of the code, using a toothpick.

Wash the tomato, sbucciatelo, divide the pulp, semi private, 1 cm cubes.

Drain the mussels and strip the strands that protrude, put them in the Pan and let them open 6 minutes on high heat with the lid.

Drain in colander.

Bring to a boil in a pan, 150 ml of salt water with a pinch of salt; remove from heat, add the butter, cold milk and potato flakes.

Mix, cool and stir the egg yolk.

Wash the herbs, dry, remove the leaves from the sprigs and chop, then add them to puree.

Mash the garlic unpeeled, FRY one minute with 2 tablespoons of oil in a skillet; Add the tomato, salted nuts, Cook 5 minutes over high heat.

When cooked remove garlic.

While you prepare the fish turn on the grill.

Squamate sea bass with a Pocket knife, rinse it and dry it.

Incidetelo on the back, at the spine, with a sharp knife and very sharp (you have to get deep, until the plug).

Break your spine in two places (near the head and tail) and hot air.

Eliminate the bowels, helping you with an old towel: take hold of and draw them strongly towards the outside, wash the fish inside, removing any residue.

Cut with scissors the fins of branzino, wash it at the outside and inside and dry with kitchen paper, without slabbrare the opening.

Grease the paper covering the plate with a spoon of oil, place the sea bass on the plate, with the cut up and well and season with salt, pepper, 2 tablespoons oil and lemon juice.

Bake the plate, don't put it too close to the hot grill and cook the fish until the flesh becomes opaque and white and you don't see many traces of blood (15 minutes).

Fill the cavity of the fish with Herb puree, with a spoon and puts the bass under the grill for 10 minutes.

Remove from oven, spread around at Prawn tails Seabass and the mussels in their shells, pour over mussels and prawns tomato dice and sprinkle seafood and puree with the Parmesan.

Place the plate under the grill 5 minutes, then serve.