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Earl Grey tea-infused sea bass with black rice and beetroot
1 h active | 5 h total
Nutrition facts per serving:
  • Energy in kcal about 651
  • Fat about 36g
  • Carbohydrates about 53g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 1 star anise
  • 4 bags Earl Grey-tea, 1 bag cut open
  • 5 dl water
  • 400 g fillet of sea bass (organic)
  • 1 tbsp butter
  • 250 g Venere rice
  • 4 dl water
  • 1 tsp salt
  • 0.5 bunch chervil, roughly chopped
Earl Grey beurre blanc
  • 100 g butter, cut into pieces, cold
  • 1 shallot, finely chopped
  • 2 tbsp herbal vinegar
  • salt and pepper to taste
To fry
  • 0.25 tsp salt
  • 1 tbsp clarified butter
  • 2 raw beetroots, thinly sliced
  • 0.25 tsp salt
  • a little pepper
  • 0.5 bunch chervil, leaves torn off
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And that's how it's done
And that's how it's done
Bring the water to the boil, add the sealed teabag and allow to steep for approx. 5 mins. Remove the teabag, add the star anise and the contents of the teabag, leave to cool. Add the fish, turn once, cover and marinate in the fridge for approx. 4 hrs. Set aside 200 ml of the marinade for the sauce.
Heat the butter in a pan. Add the rice and sauté while stirring. Pour in the water, season and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins., stirring occasionally, mix in the chervil.
Earl Grey beurre blanc
Place the reserved marinade, vinegar and shallot in a pan and bring to the boil. Turn down the heat, reduce the liquid to approx. 50 ml, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.
To fry
Heat the clarified butter in a non-stick frying pan. Season the beetroot, cover and fry for approx. 10 mins., stirring occasionally. Remove the lid, fry for a further 5 mins., remove from the pan and keep warm. Heat a little more clarified butter in the same pan, if necessary. Wipe the marinade from the fish fillets. Salt the fish, place in the pan (skin side down) in batches, fry for approx. 2 mins. Turn the fillets and fry for approx. 1 min. until cooked. Serve the rice and beetroot with the fish fillets and the beurre blanc, garnish with the chervil.

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