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Sea Bass Fillets in a White Wine Sauce
Serves 3 - 6
Ingredients:
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6 sea bass fillets
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110 g of butter
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230 g of dry white wine
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460 g of fish stock or oyster sauce
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245 g of cream
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2 tsp of flour
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1 tbsp of cold water
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Asparagus
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Cooking Method:
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Pat the fillets dry with paper towels
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Melt the butter in a baking pan
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Dip the fish in the butter arranging them skin side down in the pan
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Pour wine over fish
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Bake at 180°C for 10 minutes, basting frequently with pan juices
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Transfer the fish to a heated platter and keep warm
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Strain the broth into a saucepan, add the fish stock or oyster sauce and boil for 10 minutes
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Add the cream, boiling rapidly to reduce liquid for approx. 7 minutes
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Combine the flour & water, whisk into a hot mixture and cook until thickened
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Serve the wine sauce on the side
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Serve with asparagus