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• Seabass gardener

Seabass gardener

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 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. Recipe videos: Loading...