Porched sea bass tails with fried rice and avocadopure

Ingredients for Porched sea bass tails with fried rice and avocadopure

Instructions for Porched sea bass tails with fried rice and avocadopure

To prepare the Porched sea bass tails with fried rice and avocadopure recipe, please follow these instructions:

Cook the rice the day before the instructions on the package, and then put them in a cool place.

Peel and smash the avocados. Blend them with the white wine and some salt and pepper.

Free the skins and bones of the cheese bag and cut them into 4 pieces (ask the fishmonger to do that). Boil the beer with the cinnamon pole, place the oatmeal tails into the pan, turn down the heat and let it simmer around the boiling point for about 10 minutes.

Step the cooked rice in the butter on a pan. Take some whole leaves from the parsley to decorate, chop the rest roughly, stir the chopped parsley in the rice and squeeze lemon juice over.

Distribute the fried rice and the sea bass tails on 4 large plates. Add a small portion of the avocado pie, decorate with parsley leaves and serve the rest of the puree in a bowl. Offer bread.

tips:
Havtaskehalerne gets a spicy, lightly smoked flavor of being cooked in Royal Export Classic, Salmon, plaice or sandy is also fine in spite of the dish