Seabass gardener

  • 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

Spanish Recipes: Seabass Gardener
  • 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..

© 2007-2019 - All Rights Reserved