Sea Bass in a Sesame Seaweed Spaetzle Crust Recipe

Name: Sea Bass in a Sesame Seaweed Spaetzle Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 filets of fresh sea bass; 2 cups all-purpose flour; 2 cups milk; 2 eggs; 12 sheet Japanese roasted nori; ½ tablespoon sesame seeds, roasted; ½ cup potato, mashed; ¾ cup raspberry vinegar; 3 stalks lemongrass; 2 bulbs shallots; 1 teaspoon ginger; 2 tablespoons olive oil; 1 pinch sugar

Servings: persons

4 filets of fresh sea bass
2 cups all-purpose flour
2 cups milk
2 eggs
12 sheet Japanese roasted nori
½ tablespoon sesame seeds, roasted
½ cup potato, mashed
¾ cup raspberry vinegar
3 stalks lemongrass
2 bulbs shallots
1 teaspoon ginger
2 tablespoons olive oil
1 pinch sugar

1
Mix flour, milk and eggs until a sticky batter is formed.
2
Crush Nori and mix with sesame seeds and add to batter.
3
Push batter through colander holes over boiling, salted water.
4
When droplets float to the top, remove and drain.
5
Spread mashed potato on one side of each filet and press spaetzle into potato.
6
Heat oiled skillet and place fish, spaetzle side down.
7
Cook until golden brown, about 2 to 3 minutes.
8
Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes.
9
Drizzle with Lemongrass Dressing.
10
LEMONGRASS DRESSING: Blend all ingredients in a blender and pass through a strainer.
11
Serve over bass.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 filets of fresh sea bass, 2 cups all-purpose flour, 2 cups milk, 2 eggs, and more.

Yes, Sea Bass in a Sesame Seaweed Spaetzle Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass in a Sesame Seaweed Spaetzle Crust

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