White butter sea bass
White butter seabass
Ingredients for 4 people:
1 seabass of about 1.5 kg
6 Cannes'shallots o.
5cl of yellow wine vinegar.
10 cl of Savagnin wine.
100g salted butter.
salt, pepper, 2 lemons and parsley in branch.
Well empty and rinse the seabass then poach it in the Court Bouillon.
After an almost total reduction of shallots, vinegar and wine;
Add butter in small pieces but a little hard (out of the refrigerator) by mixing it with the whisk in the warm saucepan.
Salt pepper at the end.
Recipe kindly provided by Gérard Piollet
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