WATCH: How to Make Poached Sea Bass Scampi Roll

Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!

Sandwiches are a staple in many Western cuisines, but while peanut butter and jelly might get you through the work week, weekends call for something extraordinary. From the great Chef de Cuisine Andrea Zamboni of The Ritz Carlton, Guangzhou comes our recipe this month, which packs fresh scampi and sea bass between two savory crusts made of sun-dried tomatoes, herbs, bread crumbs and butter. Think of it as a ‘sandwich’ for gourmands, crisp on the outside and splendidly juicy inside. Don’t have time for a complex recipe? Maximize efficiency by preparing the crust in the morning and sticking it in the freezer until you’re ready to cook lunch. When you start the rest at noon, you should be able to go from chopping to chomping in roughly 30 minutes.

Ingredients (for one serving):

• 150g sea bass

• 2 pieces scampi tail

• 40g butter

• 40g dried tomato

• 30g bread crumbs

• 3g oregano

• 3g rosemary

• 3g thyme

• 3g garlic

• 80g pumpkin mash

• 2 pieces baby carrot

• olive oil 

• edible flowers, micro greens (optional for garnish)

Method:

Pumpkin mash

1. Halve a small pumpkin and carve out the seeds. 

2. Cut again into four slices and bake for 30 minutes.

3. Once soft, spoon out the pumpkin and mash into a fine paste. Set aside.

Crust

1. Mix the chopped dried tomato, herbs and bread crumbs with softened butter.

2. Roll it to 5 millimeters thick and freeze. 

3. Cut into two rectangular pieces and set aside.

Sea bass

1. Open the fish and debone it; cover the fillet with wax paper and beat gently.

2. Place the scampi tail inside the flattened fillet, season with salt and pepper and roll with cooking plastic wrap that can withstand high temperatures.

3. Poach the bass for 10 minutes in boiling water. 

4. Remove the plastic wrap and place the crust on the top and bottom of the sea bass roll like a sandwich. 

5. Bake in an oven at 150 degrees Celsius for about 10 minutes. 

6. While the bass is in the oven, place the pumpkin mash and poached carrots on a plate.

7. Place the bass on a plate and cut in half, drizzle with some olive oil.

8. Garnish with micro greens and edible flowers.

This recipe is courtesy of Chef de Cuisine Andrea Zamboni of Limoni at The Ritz Carlton, Guangzhou.