Sea-bass (Fillet) with safron sauce and Italian black rice

DIFFICULTY: Easy/medium
TIME PREPARATION:20 minutes
TIME COOK: 30 minutes; 35 minutes for black rice
EQUIPMENT: Knife, chopping, 2 pots, a colander or sieve, Peeler, Shape for Pasta or Rice, Backing Pan,
CATEGORY: MAIN DISH, FISH
INGREDIENTS Serves 6 people
1/2 Kg. (2 Lbs) news potatoes
300 gr (0,66 Lbs) Sea-bass Fillet
Powder Saffron (1 sachet of Italian powder saffron)
2 spoons Potato Starch
Fish stock* see the recipe for Fish Stock
Extra virgin olive oil
Salt
Italian Black Rice
DIRECTIONS
Boil the Black rice (35/40 minutes) in salt water
Steamed the potatoes after have clean and peeled and cut in 2 parts
Bake the potatoes with extravirgin oil and salt.
Arrange the sea-bass fillet on the potatoes.
Bake for 10/15 minutes.
In the same time, put the fish stock (250/300 mll//1/4 oz.) in pan, melt the Powder Saffron and Potato Starch
Cook till the sauce will be thick
Serve the first sauce in top the potatoes and sea-bass and rice where you like

INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo