Sea bass and pumpkin patties with spinach
Recipes Sea bass and pumpkin patties with spinach
- 2 pieces Cromaris sea bass fillets in skin packaging
- 1 cup (200 ml) pumpkin
- Handful parsley leaves
- 1-3 cloves garlic
- Salt and pepper to taste
- 1 tbsp olive oil
- 300g fresh spinach
- 1 tbsp sour cream
Instructions / DirectionsServes: 3 Prep: 40 minutes
- Season the diced pumpkin with salt, add some olive oil and bake in a preheated oven at 220°C for approximately 20 minutes, until it softens. Take the fillets out of the packaging and carefully remove the skin using a knife. Cut each fillet onto 6-8 pieces and place in a food processor.
- Add the baked pumpkin, chopped garlic, salt, pepper, oil, parsley and chop them, but not as finely as if making a pâté. Chop them only as finely as necessary for the ingredients to blend together into a mixture so the patties can be formed. If the mixture is too moist, add a tablespoon of flour or bread crumbs. Mine wasn’t too moist. Shape the patties with your hands and thoroughly cover each one in sesame. Spread the olive oil in a pan, heat, then fry the patties for 2-3 minutes on each side. Serve the patties with spinach or other vegetables.
- Wash the spinach and add to a dry pan together with slices of garlic. Add 1-2 tablespoons of water, season with salt and cook for up to 5 minutes with a lid on. Put the spinach into the food processor, add some salt and a tablespoon of sour cream and work everything into a cream. Serve it alongside the patties.