Chilean Sea Bass Sacchettoni Recipe
miso glazed Chilean sea bass, cheese stuffed pasta, saffron mushroom cream sauce, quail egg
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Ingredients
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Chilean Sea Bass
Cheese Stuffed Pasta
Saffron Mushroom Cream Sauce
Quail Eggs
Method
Chilean Sea Bass
- 1
Prepare the Miso Glaze
In a small bowl, mix together the white miso paste, honey, soy sauce, and rice vinegar until smooth.
- 2
Marinate the Sea Bass
Rub the Chilean sea bass fillets with the miso glaze and let it marinate for at least 30 minutes in the refrigerator.
- 3
Cheese Stuffed Pasta
- 4
Prepare the Filling
In a bowl, combine ricotta cheese, grated parmesan cheese, egg, and salt. Mix until well combined.
- 5
Stuff the Pasta
Fill each sacchettoni pasta with the cheese mixture and seal the edges tightly.
- 6
Cook the Pasta
Boil a large pot of salted water. Cook the stuffed sacchettoni for about 3-4 minutes or until they float to the surface. Drain and set aside.
Saffron Mushroom Cream Sauce
- 7
- 8
Make the Cream Sauce
Pour in the heavy cream and add saffron threads. Stir well and let it simmer for about 5 minutes until slightly thickened. Season with salt and black pepper to taste.