Ceviche of fish stuffed

1 perch
    30 g shrimp
    20 g internal mussels
    20 g of oyster
    20 g crab
    1 egg
    4 cloves garlic
    4 tablespoons olive oil
    2 fennel
    A few orange slice
    Salt
    Black pepper


Clean the washer and bony parts of sea bass. Peel the garlic's coast. Mussels, shrimp, crabs and small Wash and chop the meat into small oysters.

1 tablespoon olive oil in a saute pan heat up the garlic. Mussels, shrimp, crab and oyster Stir Continue to saute until tender. Wait to receive warm January and mash into puree robot.

ceviche of sea bass you prepare for the filling, sprinkle salt and pepper on the ICL. Get 2 tablespoons olive oil in a pan and fry on both sides to heat up the oven stuffed fish bowl. Learn to set the oven to 150 degrees and cook for 15 minutes in a serving dish.

Clean and slice the fennel. Heat the remaining oil in the pan. Add the garlic and fennel and sauté. stuffed sea bass to take the serving dish and serve, garnished with fennel sauce and orange slices.