|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
ground white pepper
|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.|
Add the seabass fillets into the sauce that we made before and cover it the mixture with foil before putting it into the oven for 20 minutes at 150 ºC.
Remove the dish from the oven and separate the sea bass, reserving the liquid in the sheet.
In another saucepan, make a rux melting the butter and adding flour, a pinch of white pepper and salt.
Then add the previously reserved liquid rux; the result will be a sauce veloute
Each sea bass fillet should be now put on a plate and covered with that sauce.
This dish is served with vegetables of the season..