Sea Bass Stuffed with Hearts of Palm in Bell Pepper Sauce

For Corvina rellena con palmito (Victoria perch stuffed with hearts of palm), first prepare the grilled peppers for the salsa de pimientos:

Wash the peppers and cut them in half, removing the seeds, membranes and stem end. Line a baking sheet with parchment paper and place the peppers skin side up. Grill on the grill or in a preheated oven at 220 °C until the bell pepper skin blisters. Remove and cover with a damp cloth. Let cool, then peel off the skin.

Sauté the grilled peppers in olive oil, cool and puree with a blender. Mix in the cream and season the salsa with paprika powder, salt, pepper and crushed garlic.

For the Corvina rellena con palmito put water with white wine, onions, bell pepper pieces and celery in a pot and bring to a boil.

Rinse the perch fillets in cold water and pat dry. Drizzle with lemon juice and season with garlic, salt and pepper. Top each fillet with a heart of palm and roll the fillets into roulades. Wrap individually in a cotton cloth or freezer bag (temperature resistant) and place in the white wine broth. Reduce the temperature and simmer the Corvina rellena con palmito for 15-20 minutes.

Serve the Corvina rellena con palmito with the salsa de pimientos.

Preparation Tip:

A salsa verde also goes quite wonderfully with Corvina rellena con palmito.

Related Recipes:

Fried Pike Perch with Pasta CasseroleFor the fried pike-perch with pasta bake, start by carefully deburring the pike-perch fillets with tweezers... My Paprika Chili JamCut the red peppers in half, remove seeds and septum and place them skin side up on a tin foil-lined baking... Summer Salad with Grilled VegetablesFor the summer salad with grilled vegetables, wash and slice the vegetables or cut the tomatoes in half. Salt... Fried Chicken Fillet with Pumpkin VegetablesFor the chicken fillet on pumpkin vegetables, cut the Hokkaido pumpkin flesh including the skin into small... Summer Stuffed Pointed PeppersFor stuffed pointed peppers first prepare the filling. For the filling, mix all the ingredients together to... Midnight Soup PotFor the midnight soup pot, peel and coarsely dice the potatoes. Clean the leek and cut into rings. Quarter the... Summer AntipastiFor the summer antipasti, wash mushrooms, zucchini, peppers and parsley. Peel shallots and garlic. Chop garlic... Roasted Pike Perch on Roasted Jerusalem Artichoke PureeFillet, scale and wash the pike-perch. Score the skin side so it does not bulge during frying. Set aside. Once... Goose Breast Stuffed with Chestnuts and Glazed on Potato and Red Cabbage Ravioli and Spice SauceMix the chestnut puree, egg yolks and veal and season with gin and spices. Cut the skin of the goose breast... Medlar Vanilla JamFor the medlar vanilla jam is best to start preparing the day before. Carefully wash 1200 g of seasoned and...