| INGREDIENTS: |
- 1650 gr. of seabass fillets and boneless clean
- 1/4 lt. of fish stock
- 1 grated carrot
- 60 gr. of flour
- 60 gr. of butter
- 1 finely chopped celery
- 1 finely chopped leek
- 1/4 lt. of albarino wine
- Salt
- ground white pepper
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| PREPARATION: |
- Slice the seabass into 6 fillets of 275 gr. each approx.
- On a baking sheet, do a background with the carrot, leek, celery, fish stock, and albarino wine.
- Then add the sea bass fillets into the sauce that we made before and cover it with foil then put it into the oven for 20 minutes at 150 ºC.
- Now remove it from the oven and separate the sea bass, reserving the liquid that we have in the sheet.
- In other saucepan, make a rux melting the butter and adding flour, a pinch of white pepper and salt.
- Then add the liquid rux booked and we had all prepared with a sauce veloute.
- We put each sea bass fillet on a plate and cover it with that sauce.
- And we served it with vegetables of the season.
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Recipe videos:
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