This delicious recipe from Avoca's Fern House Café in Wicklow is great for entertaining as it is prepared in advance and then cooked just as everyone’s sitting down for starters. The combination of delicate sea bass, rich smoked salmon, and tender asparagus creates a culinary symphony of flavors. This recipe for baked sea bass parcel with smoked salmon and asparagus is a delightful dish that will impress your family and guests alike.
The individual parcels not only look impressive but also help to infuse the flavors and aromas, resulting in a mouthwatering culinary experience. Let's dive into the recipe and discover how to create this delectable masterpiece. Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Serves: 4 Ingredients: Method: To prepare the sauce: Gently fry the spring onions and potatoes in some olive oil for a couple of minutes, then, add the chopped garlic and fresh salmon and cook for a further minute or two, before adding the white wine and dill and cook on high heat for a final 4 minutes or until liquid has reduced.
Finally, season with freshly milled black pepper and add a couple of tablespoons of freshly chopped flat-leaf parsley. Transfer onto a flat tray to allow to cool completely, preferably in the fridge. Meanwhile, blanch and refresh the asparagus spears.
As soon as the sauce is cool, take the 4 sheets of tin foil and place on a large baking sheet, brushing each piece with a little olive oil. Place a fillet of sea bas.
